This recipe is made in a Wonderbag (they are sold online). My Aunt Bri gifted me one years ago & I love it! If you’re in a rush you can cook it on the stovetop.
INGREDIENTS
1 red onion, peeled & diced
1 stick celery, trimmed & diced
1 large carrot, peeled & diced
2 tsp ground cumin (I used 2 tsp Ethiopian seasoning)
2 tsp ground coriander (I used 2 more tsp Ethiopian seasoning)
1 litre vegetable stock
100g dried apricots, diced
400g tin chopped tomatoes
2 Tbsp tomato puree (I used sun-dried tomatoes)
400g tin chickpeas, rinsed & drained
50g couscous
DIRECTIONS
Warm a tablespoon of water in a casserole dish over a high heat. Add the onion, celery and carrot to the pan and cook for 5 minutes until just golden. Add the cumin and coriander and cook for a further minute until fragrant.
Add all the remaining ingredients, other than the couscous to the pan. Bring to the boil, then cover and reduce the heat and simmer for 15 minutes.
Place the pot into your Wonderbag and seal it for 2 to 3 hours. Unseal the Wonderbag and remove the lid from the pot. Scatter over the couscous and quickly cover with the lid again. Leave to stand for a further 10 minutes to steam the couscous. Mix together, season to taste, then ladle into bowls and serve with crusty bread.
Tip: for a hearty vegetable tagine to serve 4, simply cut the vegetables into larger pieces, use 600ml stock and 75g couscous. Easy!
Prep Time: 10 mins | STOVE TOP Time: 20 mins | WONDERBAG TIME: 2-3 hrs
https://www.wonderbagworld.com/post/moroccan-chickpea-vegetable-soup
