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Chickpea and broccoli tagine

Nutritional Info
Total Sugar1.67g

This recipe provides two excellent sources of calcium needed for good bone health.

Chickpea and broccoli tagineThis recipe provides two excellent sources of calcium needed for good bone health: chickpeas and broccoli. In addition to calcium, chickpeas provide phosphorus, another mineral important for bone health.

Although dark green leafy vegetables are often cited as a good source of calcium, absorption can vary greatly. Broccoli is one of the few green vegetables to contain plenty of calcium but little oxalic acid, so a good proportion of the calcium is absorbed. Broccoli is also an excellent source of vitamin C, beta-carotene, folate, iron and potassium.

Ingredients (Serves 4)

  • 150g broccoli
  • 2 x 400g cans chickpeas (do not drain)
  • 150g couscous
  • 300ml hot low-salt vegetable stock
  • 2 tbsp olive oil
  • 2 red onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tsp cumin seeds
  • 1 cinnamon stick, snapped in half
  • 3 tbsp coriander, chopped
  • 3 tbsp parsley, chopped
  • 1 tbsp flaked almonds
  • 1-2 tsp harissa paste
  • Salt and freshly ground black pepper


Heat the olive oil in a pan over a moderate heat and fry the onions until soft and translucent.

Add the garlic, cumin seeds and cinnamon stick and cook for about a minute, until fragrant.

Add the herbs, broccoli and chickpeas with their liquid, and season with salt and pepper. Cover and bring to the boil, before lowering the heat to a simmer. Cook for about 15 minutes, stirring occasionally.

Meanwhile, put the couscous in a bowl and pour hot stock over to cover. Leave to swell for 5 minutes, before draining if necessary. Use a fork to fluff up and separate the grains. Stir through the flaked almonds.

Serve the stew hot with the couscous and a dab of harissa.

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