Chickpea and apricot tajine

• »2 tbsp olive oil for frying
• »1 onions (4 oz.) chop finely
• »2 garlic cloves Crush
• »2/5 inch ginger Fresh grate finely
• »1 tsp cumin seeds
• »1 tsp coriander ground
• »1/2 tsp cinnamon ground
• »1/2 tsp ground turmeric
• »10 1/2 ounces carrots cut in fingerwide slices
• »7 3/4 ounces courgettes cut in fingerwide slices
• »2 3/4 ounces dried apricots geviertelt
• »1 3/4 cups vegetable stock
• »7 ounces chickpeas canned
• » Salt and pepper

• » Fresh coriander
• »1 ounce flaked almonds roast in the frying pan
• »1 cup 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.