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. 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.
Stir butter through the lupin for added richness and flavour.
Protein upsize add-on - marinated feta cheese. Dot cheese over tagine to serve.
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