Zucchini & Chickpea Tagine

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chickpeas
  1 unit
• cilantro
  ¼ oz
• dried apricots
  1 oz
• french couscous
  2.5 oz
• garlic
  1 clove
• hot sauce
  1 tsp
• jalapeno
  1 unit
• lemon
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• paper towels
• salt
  2 tsp
• sliced almonds
  ½ oz
• sour cream
  4 tbsp
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  2 unit
• water
• zucchini
  1 unit

🍳 Cookware

• small bowl
• small bowl
• small pot
• large pan

1. 

   1

   Wash and dry all produce. Mince cilantro . Zest and halve lemon (for 4 servings, zest 1 lemon and halve both). Mince jalapeno , removing ribs and seeds for less heat. Halve, peel, and dice onion . Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Mince or grate garlic . Drain and rinse chickpeas ; pat dry with paper towels .

   cilantro: ¼ oz, lemon: 1 unit, jalapeno: 1 unit, onion: 1 unit, zucchini: 1 unit, garlic: 1 clove, chickpeas: 1 unit, paper towels
2. 

   2

   In a small bowl , combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt , and black pepper . Add lemon juice to taste and as much jalapeno as you like. Taste and add more garlic if desired. In a separate small bowl , combine sour cream , a pinch of salt , and as much lemon zest as you like. Add water 1 tsp at a time until the sour cream forms a drizzling consistency.

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, sour cream: 4 tbsp, salt: 1 tsp, water
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water, half the veggie stock concentrate (you'll use the rest later), and a pinch of salt. Bring to a boil, then stir in french couscous . Turn off heat, cover, and let stand until ready to serve.

   veggie stock concentrate: 2 unit, french couscous: 2.5 oz
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and remaining onion. Cook, stirring and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add tunisian spice blend , remaining garlic, and a big pinch of salt. Cook, stir until fragrant, 1-2 minutes.

   zucchini, tunisian spice blend: 1 tbsp
5. 

   5

   Add water in a controlled, ⅓ cup (⅔ cup for 4 servings) and remaining stock concentrates into the pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, 1-2 minutes. Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

   butter: 1 tbsp
6. 

   6

   Fluff couscous with a fork and stir with 1 TBSP butter (2 TBSP for 4), salt, and pepper. Divide couscous between plates and top with the tagine. Top with sliced almonds and dried apricots . (TIP: Toast almonds before using if you like.) Drizzle with lemon cream and chermoula. Drizzle with hot sauce if desired. Slice the remaining lemon into wedges and serve on the side.

   sliced almonds: ½ oz, dried apricots: 1 oz, hot sauce: 1 tsp