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All recipes are deliciously vegan.

Chickpea & Apricot Cous Cous

gluten free
wheat free
2 spoon difficulty rating

30 minutes

Serves: 4

Chickpea & Apricot Cous Cous

Adding something fruity to a savoury dish is a great way to bring out the flavours in this lovely dish. Try serving with a good dollop of plain dairy-free yoghurt also.

Gluten-free option: replace with quinoa. For 4 people, use 1 cup of quinoa cooked in one and a half cups of liquid.


  • 3 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 1 large carrot, thickly sliced
  • 1 medium aubergine, chopped into small chunks (no larger than 2cm/generous inch square)
  • 1 courgette, thickly sliced
  • 100g/4oz dried apricots, halved - orange coloured or the darker, unsulphured variety
  • 1 x 410g tin chickpeas, rinsed and drained
  • 1 x 700g jar passata (sieved tomatoes)
  • 2 tsp cumin
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 300g (10oz) cous cous OR quinoa 500ml (18fl oz) vegetable stock


1. In a large saucepan, fry the onion in the oil for a few minutes until soft.

2. Add the garlic, pepper, carrot, aubergine and courgette and fry for around 5 minutes.

3. Add the spices and stir for a further few minutes. (If it needs some moisture, pour in a little of the passata.)

4. Add the apricots, chick peas and passata. Mix well, cover and simmer over a low heat for 45 minutes, stirring regularly.

5. If using quinoa, start cooking now: dry-fry it in a saucepan for 1 minute, stirring constantly. Add hot vegan stock, bring to the boil and simmer for about 20 minutes. If cooking couscous, do it about 30 minutes into the vegetable cooking time: put the cous cous in to a large heat proof dish and pour the boiling hot stock over it. Stir gently then leave to absorb the liquid for around 10 minutes.

6. Fluff up the cous cous/quinoa with a fork and serve with the saucy vegetables on top.

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