I’ve been getting loads of Brussels sprouts in my Kent Veg Box so I wanted to try something a bit different with them. I adapted this recipe from a meat tagine, and it turned out to be a super simple, tasty and filling mid-week meal for the win! Let me know what you think in the comments below 🙂

Ingredients

• 1 tbsp coconut oil
• 1 large red onion (or, 3 leeks), sliced
• 1 red pepper, finely sliced
• 3 garlic cloves, finely chopped
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp smoked paprika
• 1 tbsp tomato purée
• 250ml (1 cup) veggie stock
• 1 can of chickpeas
• 275g Brussels sprouts (3 handfuls), shredded or cut in half 
• ½ tsp cumin seeds

Directions

1. Sauté coconut oil until melted on medium high heat. Add onion, pepper and garlic until softened. 
2. Add spices and tomato puree. Pour in the stock and bring to boil. Reduce heat and simmer for 30 minutes.
3. You can dump in can of drained chickpeas whilst simmering, but I prefer crunchy chickpeas so I roasted chickpeas with olive oil, chili, salt and paprika to top.
4. While the tagine is simmering, heat 1/2 Tbsp of coconut oil in frying pan over high heat. When melted, add cumin seeds and toast for 10 seconds, then add sprouts. Fry sprouts for 5 minutes until they’re browned.
5. Serve the tagine over couscous in a bowl topped with fried sprouts and cut, dried apricots.

Source: Recipe adapted from Joe Wicks’ Chicken Tagine