Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2812 / 671
Fats (g)
10.1
of which saturated (g)
1.3
Carbohydrates (g)
118
of which sugars (g)
17.2
Fibers (g)
20.2
Proteins (g)
27.8
Salt (g)
66.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Rinse and drain the chickpeas. Peel the eggplant in a stripey pattern. Chop the eggplant into cubes. Chop the red pepper and zucchini. Peel and chop the onion and garlic. Peel and grate the ginger. Chop the figs.
2 Fry eggplant
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the eggplant and fry for 5-6 min until well browned. Transfer the eggplant to a plate and set aside.
3 Start tagine
Return the pan to a medium heat with another drizzle of oil. Add the onion, redpepper and zucchini, and fry with a generous pinch of salt for 5 min. Add the garlic and ginger, and fry for 2 min further.
4 Add and simmer
Add the tomatopaste, harissapaste(spicy!) and raselhanout. Stir for 1 min. Add the choppedtomatoes, cinnamonstick, drained chickpeas, fried eggplant, figs, measured water, stockcube and blackpepper. Bring to a simmer, cover and reduce the heat to low. Stew for 15 min. Check the seasoning.
5 Prepare couscous
Meanwhile, add the couscous, peeled pistachios, salt and a drizzle of olive oil to a bowl. Boil the measured water and pour it over the couscous, stir once, then cover with cling film. Set aside for 5 min. Fluff with a fork before serving.
6 Serve
Divide the couscous among plates and push it to the sides to create a large groove in the center. Ladle the tagine into the groove, and serve immediately.