Sufra Dayma:

Chickpea and Vegetable Tagine

By Moushira Abdel-Malek

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Ingredients:

300 gms boiled chickpeas or canned (drained)

4 large zucchini (scrubbed and chopped)

2 medium carrots (peeled, halved, thickly sliced)

200 gms pumpkin (chopped)

1 large onion (halved, wedged)

2 cloves garlic (sliced)

3/4 cup prunes (soaked, pitted, halved)

1 litre vegetable stock

1/3 cup chopped fresh coriander leaves

1 tbsp honey

Salt + pepper + turmeric + cinnamon + allspice

2 tbsp extra virgin olive oil

Lemon Couscous:

2 cups couscous

2 cups boiling water

1 tsp grated lemon rind

3 tbsp roasted almonds (slivered)

Method:

Heat large cooking pan. Add oil. Cook onion and garlic, stirring, until softened. Add spices. Stir until fragrant. Add vegetables, stock, honey and prunes. Simmer, covered, until vegetables are just tender. Stir in chickpeas and coriander. Simmer, uncovered, until hot. Serve with lemon couscous.

Lemon couscous: Place couscous in heatproof bowl. Cover with hot water. Stand 5 minutes. Fluff with fork while drizzling a few drops of olive oil. Add lemon rind and almond.