Are you tired of the same old student meals—endless pasta bakes and instant noodles? Ready to break free from the monotony and embark on a culinary adventure? Today, we’ll be cooking a vegan Chickpea & Apricot Tagine with a side of Jewelled Couscous. These dishes are savoury with a hint of sweetness, but we’ve also got some tips to adapt them to your taste. 

We’ll be using a meal kit provided by the Belong at Sussex team, this is one of the lovely projects they’ve put together to help students experiment with different foods or cooking styles than they might normally. All the ingredients are relatively easy to find though, so we’d definitely encourage you to give it a go, even if it’s a little outside your usual range! 

Chickpea & Apricot Tagine 

Ingredients: 

1 Tbsp Vegetable Oil
1 Red Onion – Diced
1 Tsp Ginger – Grated
1 Tsp Cumin – Powdered
1 Tsp Turmeric – Powdered
1 Tsp Coriander – Chopped/Dried
1 Tsp Cinnamon – Powdered
1 Tsp Mild Chilli – Powdered
250g Butternut Squash (or substitute with potato or pumpkin)
1 Carrot – Diced
0.5 Courgette – Chunks/Diced
1 tin Chopped Tomatoes/Passata
1 tin Chickpeas (Drained)
25g Sultanas
25g Apricots (Chopped/Dried)
1 Vegetable Stock Pot/Cube + 100ml Water
Water (as needed)
Optional: 5g Parsley – Chopped
Optional: 5g Coriander – Chopped

Method: 

1. Begin by prepping the onion, ginger, and carrot. Heat the vegetable oil in a saucepan and fry the onion on medium heat for 3-5 minutes until softened.
2. Remove the pan from the heat and add the ginger, turmeric, cumin, coriander, and chilli powder. Fry using residual heat for about 2 minutes, stirring constantly to prevent sticking.
3. Add the butternut squash, chopped tomatoes/passata, and 100ml water mixed with the vegetable stock. Stir well.
4. Add the chickpeas, apricots, and sultanas and leave the mixture to simmer for 10-15 minutes, stirring every 5 minutes, until the sauce thickens to a desirable consistency.
5. Add the courgette in the last 5 minutes of cooking for a softer texture. Optionally, garnish with parsley or coriander and serve. 

Tips: 

• If you prefer a more savoury dish, omit the apricots and sultanas or serve them on the side
• Don’t shy away from the cinnamon—it enhances the spice blend without overpowering with sweetness
• For added texture, consider adding carrot alongside thecourgetteat the end of the cooking process for a satisfying crunch.

Jewelled Couscous 

Ingredients: 

1 Tbsp Vegetable Oil
5g Coriander – Chopped/Dried
5g Parsley – Chopped/Dried
1 Red Onion – Diced
0.5 Courgette/Zucchini – Chunks/Diced
1 Carrot – Chunks/Grated
100g Couscous
1 Vegetable Stock Pot/Cube
25g Sultanas
25g Pomegranate Seeds

Method: 

1. (Optional) Lightly fry the onion, carrot, and courgette in vegetable oil for 3-4 minutes to enhance their flavours.
2. Dissolve the stock cube in 100ml of boiling water. Add the mixture to the pan, bring to a boil, and then remove from heat.
3. Add the couscous to the pan, cover, and let it rest for 5 minutes. Fluff the couscous with a fork.
4. Toss in the remaining ingredients, including the sultanas, pomegranate seeds, and herbs. Mix well and serve.

Tips: 

• This dish is highly customisable. For a fresh and zesty side, consider adding lemon zest or chopped mint.
• Raw vegetables can be used for a crunchier texture, though frying the onion lightly is recommended to enhance its flavour.

Final Thoughts 

The Chickpea & Apricot Tagine and Jewelled Couscous complement each other perfectly. Together, they create a balanced meal that is simple, delicious, and adaptable. Feel free to experiment with the spices, textures, and ingredients to make these dishes your own. 

If you’ve got any questions or would like to see more from us follow @SussexUniSee on Instagram. 

Enjoy your culinary journey into the flavours of Iran!