Moroccan chickpea stew

Ingredients

For 2 servings.

• 200 g chickpeas
• Tomatoes, apricots
• 60 g couscous (dry)
• Ras el hanout

Instructions

1. 1

   Sauté a diced onion in olive oil for 3 minutes.

2. 2

   Add 1 tbsp ras el hanout and cook 30 seconds to bloom the spices.

3. 3

   Add the chickpeas, tinned tomatoes, chopped apricots and 200 ml water. Simmer 15 minutes.

4. 4

   Cook the couscous: pour 90 ml boiling water over 60 g couscous, cover, and wait 5 minutes. Fluff with a fork.

5. 5

   Serve the stew over couscous with fresh coriander.