Moroccan chickpea stew

Ingredients

• 120 g canned chickpeas, drained
• 150 g canned chopped tomatoes
• 30 g dried apricots, chopped
• 50 g onion, diced
• 1 tsp ras el hanout
• 100 g cooked couscous
• 1 tbsp olive oil

Method

1. 1Heat the olive oil and soften the onion for 4 minutes.
2. 2Stir in the ras el hanout and cook for 30 seconds.
3. 3Add the chickpeas, tomatoes and apricots and simmer for 20 minutes.
4. 4Serve the stew over the couscous.