Deaf Chilates

Apricot, Almond and Chickpeas Tagine with Zucchini, Basmati rice and Chermoula

Ingredients 2 Person 34 oz Veggie Stock Concentrate
3 tbsp sour cream
13.4 oz chickpeas
1 onion
1 zucchini
1 lemon
1 garlic clove
1 jalapeño
1 oz dried apricots
1/4 oz cilantro
1 tbsp Tunisian spice blend
1 tsp hot sauce
1/2 cups basmati rice
1/2 oz sliced almonds

Prep
Wash and dry ingredients.
Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into 1/2 inch thick half moons. Drain and rinse chickpeas.

Cook rice
Heat a drizzle of oil in a small pot over medium high heat. Add 1/4 of the onion; cook, stirring, until just softened for 2-3 minutes.
Stir rice, 3/4 cup water, one packet of stock concentrate, and a pinch of salt. Bring to a boil then cover and reduce to a low simmer. Cook for 15-18 minutes.
Keep covered off heat until ready to serve.

Mix Chermoula and crema
While rice cooks, in a small bowl, combine cilantro, 2 tbsp olive oil, a pinch of garlic, salt and 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.

Cook Veggies
Heat a large drizzle of oil in a large pan over medium high heat. Add zucchini and remaining onion. Cook for 5-7 minutes.
Add Tunisian spice blend, remaining garlic, and a big pinch of salt. Cook for 1-2 minutes.

Simmer Tagine
Add 1/3 cup water and remaining stock concentrate to pan.
Stir in chickpeas and bring Tagine to a low simmer. Cook for 1-2 minutes.
Reduce heat to low; stir in 1 tbsp butter until melted. Season with salt and pepper.

Finish and serve
Fluff rice with a fork; stir in 1 tbsp butter. Season with salt and pepper.
Divide rice between plates and top with Tagine, almonds, and apricots. Tip: toast almonds before adding if you like. Drizzle with lemon crema and Chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.