I sometimes call this ‘tagine’ when my partner asks what’s for dinner. By definition, it definitely isn’t a tagine. And even by flavour, it isn’t really. But it has vague notions of being a tagine, with its high carrot content and Moroccan flavours that come from the lovely rose harissa.
But my partner always knows exactly what I’ve cooked when I say tagine, and is always excited. Because this is a super delicious dish. You can use any protein you fancy with this; I’ve used tofu, but I always enjoy this dish with soya chicken style pieces too. It’s also very quick and easy to cook. Great for me on a busy day!
The chickpeas ensure a great protein and fibre content, as well as iron, magnesium and calcium. Extra calcium also comes from the tofu and apricots. What a nutrient packed meal?!
This serves 3-4, depending on appetite and portion size.
Ingredients
- 1 block of firm or extra firm tofu cut into 1cm cubes
- 1 large brown onion, thickly sliced
- 2 large carrots sliced
- 2-3tbsp rose harissa
- 250mls of stock
- Small handful of dried apricots, roughly chopped
- Splash of oil
- Large handful of fresh coriander, roughly chopped
Method
1. Heat the oil in a large saucepan. When hot, add the carrots and onions.
2. Fry for a few minutes until the onions are softened, then add the tofu. Cook until the tofu starts to brown, stirring occasionally to make sure nothing sticks and the cubes are all cooked equally.
3. Add the harissa, adjusting the amount to how spicy you like your food. Stir it through to coat all the veggies and tofu.
4. Add the stock and apricots, bring to a boil, then reduce to a simmer, and cook covered for 15-20 minutes, or until carrots are soft.
5. Stir the coriander through, and serve with cous cous, rice, or a grain of your choice and a salad.