Vegetable Moroccan Tagine With Freekeh

Serves 4-6

INGREDIENTS:

• 1 Pouch of Moroccan Tagine
• 1 Cup Diced Yellow Squash
• 1 Cup Sliced Carrot
• 1/4 Cup Sliced Capsicum
• 2 Medium Potatoes Cut Into Cubes
• 1 Can of Chickpeas
• 1/2 Cup Dried Apricots
• 1/4 Cup Almond Flakes
• 2 Cups Freekeh
• 2 Tbsp Butter
• Salt & Pepper to Taste

1. In a medium frying pan, lightly fry the potatoes first then after 5 minutes add the carrots, capsicum, and squash.
2. Add the chickpeas and fry for few seconds.
3. Stir in one jar of Exotic Bazaar Tagine cooking sauce.
4. Add half a jar of water, shake, and add-in.
5. Once boiling let it then simmer.
6. Meanwhile cook the Freekeh (See the video below to learn how to make freekeh).
7. Five minutes before serving, melt a tablespoon of butter, add the apricots till they are soft then add them to the tagine.
8. Toast the almond flakes in a pan for 2 minutes. Use as a garnish for Tagine.