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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180 ̊C, gas mark 4. Heat the oil in a large flameproof casserole dish over a medium-high heat. Fry the onion and garlic for 5 minutes, then stir in the ras el hanout and fry for 2 more minutes. Add the tomatoes, chickpeas, apricots and 250ml hot vegetable stock; bring up to a simmer and cook for 3-4 minutes. Stir in the vegetarian meatballs, then put the dish in the oven for 20 minutes.
Meanwhile, prepare the couscous. Put in a bowl and add the remaining 250ml hot vegetable stock; cover with a plate and set aside for 15 minutes. Serve the couscous with the vegetarian meatballs, herbs and a spoonful of yogurt alternative.
Ras el hanout is a north African spice mix including ginger, allspice, cumin and coriander. If you prefer, you could use a mild curry powder instead.
L’Arène des Anges Costières de Nîmes, France, is a smooth and full-bodied red wine, bursting with spicy black fruit. It’s vegan too, so the perfect match for this dish.
Typical values per serving when made using specific products in recipe
Energy | 2,035kJ/ 484kcals |
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Fat | 11g |
Saturated Fat | 1.5g |
Carbohydrates | 66g |
Sugars | 19g |
Fibre | 13g |
Protein | 23g |
Salt | 1g |
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