2. Add 1 tbsp oil to a frypan. Slice onion, dice carrots and zucchini (see notes). Chop apricots. Add to pan as you go. Pour in sauce and 1 1/2 cups water. Cover and simmer for 10 minutes.
3. Place lupin, 1 stock cube and 1.5L boiling water in a saucepan. Bring to the boil and cook for 3 minutes. Strain, squeeze out excess water using a sieve (see notes). Fluff with a fork and stir through 1 tbsp olive oil, set aside.
4. Drain and stir chickpeas through the tagine. Simmer for a further 5 minutes. Season to taste with salt and pepper.
5. Divide lupin among bowls. Top with tagine and garnish with reserved parsley.
Dice carrots into smaller pieces than the zucchini as they will take longer to cook.
Be sure to squeeze out all the water in the lupin for extra fluffiness.
Garlic, 2 cloves
Red onion, 1/2 *
Dried apricots, 1 bag (150g)
Lupin flakes, 1 packet (240g)
Chickpeas, 2 x 400g
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar, stock cube (1), ground paprika, ground cinnamon, ground turmeric