Chickpea and apricot tajine

• »2 tbsp olive oil for frying
• »1 onions (120 g) chop finely
• »2 garlic cloves Crush
• »1 cm ginger Fresh grate finely
• »1 tsp cumin seeds
• »1 tsp coriander ground
• »1/2 tsp cinnamon ground
• »1/2 tsp ground turmeric
• »300 g carrots cut in fingerwide slices
• »220 g courgettes cut in fingerwide slices
• »80 g dried apricots geviertelt
• »4 dl vegetable stock
• »200 g chickpeas tinned
• » Salt and pepper

• » Fresh coriander
• »30 g flaked almonds roast in the frying pan
• »200 g couscous (Vollkorn-Option)

1. Heat the olive oil in the DUROMATIC® and sauté the onions and garlic.

2. Add the fresh ginger, cumin, coriander, cinnamon and turmeric, stir and sauté briefly.

3. Add the carrots, courgettes and dried apricots, deglaze with stock and bring to the boil. Add the chickpeas and stir.

4. Close the lid. Cook under pressure on setting 2 for 5 minutes.

5. At the end of the cooking time press lightly on the pressure indicator stem until no more steam escapes.

6. Open the lid, season the tagine with salt and optional pepper.