Zucchini & Chickpea Tagine

🥘 Ingredients

• black pepper
  1 unit
• butter
  2 tbsp
• chickpeas
  1 can
• cilantro
  2 tbsp
• dried apricots
  ¼ cup
• french couscous
  ¾ cup
• garlic
  2 cloves
• hot sauce
  1 unit
• jalapeño
  1 unit
• lemon
  1 unit
• olive oil
  3 tbsp
• onion
  1 unit
• salt
  1 unit
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp
• tunisian spice blend
  1 unit
• veggie stock concentrate
  2 unit
• water
  1¾ cup
• zucchini
  2 unit

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Mince cilantro . Zest and halve lemon . Mince jalapeño , 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: 2 tbsp, lemon: 1 unit, jalapeño: 1 unit, onion: 1 unit, zucchini: 2 unit, garlic: 2 cloves, chickpeas: 1 can
2. 

   2

   In a small bowl , combine cilantro, 2 tbsp olive oil , a pinch of garlic, salt , and black pepper . Add lemon juice to taste and as much jalapeño 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 mixture reaches a drizzling consistency.

   olive oil: 3 tbsp, salt: 1 unit, black pepper: 1 unit, sour cream: 2 tbsp, water: 1¾ cup
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, ⏱️ 3 minutes . Stir in ¾ cup water, half the veggie stock concentrate , 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: ¾ cup
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, ⏱️ 7 minutes . Add tunisian spice blend , remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, ⏱️ 2 minutes .

   tunisian spice blend: 1 unit
5. 

   5

   Stir ⅓ cup water and remaining stock concentrates into pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, ⏱️ 2 minutes . Reduce heat to low; stir in 1 tbsp butter until melted. Season with salt and pepper.

   butter: 2 tbsp
6. 

   6

   Fluff couscous with a fork; stir in remaining 1 tbsp butter. Season with salt and pepper. Divide between plates and top with tagine. Top with sliced almonds and dried apricots . Toast almonds before adding if you like. Drizzle with lemon cream and chermoula. Drizzle with hot sauce if desired. Cut remaining lemon into wedges; serve on the side.

   sliced almonds: 2 tbsp, dried apricots: ¼ cup, hot sauce: 1 unit