Once you’ve made this one pot wonder it will become a staple! It’s such a simple yet delicious recipe and you can add different seasonal vegetables.
Serves 4. Prep time 10 minutes. Cook time 1 hour 20 minutes
2 x 400g cans chickpeas, drained
400g can tomatoes
1 large red pepper, seeded and sliced
1 knob fresh ginger, peeled and cut in thin strips
2 red chilies left whole
1/2 tsp chili flakes
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seed, roughly crushed
100ml olive oil
For the couscous:
120g giant couscous
Handful each mint, coriander and parsley leaves
- Preheat the oven 170C/fan 150C/gas mark 3. Place all the ingredients except the blackberries in a large, lidded oven proof casserole dish. Add 1/2 tsp salt and some freshly ground black pepper, stir to combine everything, breaking up the tomatoes if they are whole. Cover and cook for 1 hour 20 minutes, stirring halfway through and adding the blackberries for the final 10 minutes.
- For the couscous: place in a pan, cover with boiling water and simmer for 10 minutes. Drain and cool slightly. Roughly chop the herbs and stir into the couscous with some seasoning. Serve alongside the chickpea confit.