Recipe for Sesame Chick Peas with Apricot and Red Pepper Couscous and Orange Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
350 gm chickpeas soaked overnight
2 lrg onions finely sliced
3 tbl good fruity olive oil
1 tbl ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 x mild chilli seeded and finely chopped 3 juicy clv garlic finely sliced
2 x bay leaves
400 gm can chopped tomatoes
350 ml well flavoured vegetable stock salt and freshly ground black pepper
2 tbl tahini
salsa:
1 tbl sesame seeds
1 lrg orange zest and chopped flesh 23 spring onions trimmed and chopped 2 tomatoes seeded and diced
1/4 x cucumber diced
4 x dried apricots chopped
1 x mild fresh chilli finely chopped
2 tbl freshly chopped mint juice of half a lemon
450 ml hot vegetable stock
150 gm couscous
1 x salt and freshly ground black pepper
3 x spring onions chopped
1 x red pepper seeded
4 x dried apricots
Instructions:
Instructions: Drain and rinse the chickpeas.

Cook the onions in the oil in a covered ovento hobcasserole on the floor of the roasting ovenfor 10 minutes until very soft.

Add the spices chilli garlic and bay leaves and cook for a further 2 to 3 minutes before stirring in the drained chickpeas.

Add the chopped tomatoes stock and seasonings.

Bring quickly to the boil on top of the aga and continue cooking quickly for 5 minutes.

Transfer the casserole to the floor of the simmering ovenand cook for 2 to 3 hours until the chickpeas are tender.

To make the salsa heat a frying pan on the boiling plateuntil evenly hot then add the sesame seeds and dryfry until just starting to pop.

Allow to cool then mix with all the remaining salsa ingredients.

Season to taste then leave to stand until required.

Boil the hot stock in a saucepan shoot in the couscous cover and leave for 15 to 20 minutes on the back of the aga until all the stock has been absorbed. Season with salt and pepper add the spring onions finely sliced red pepper apricots and nuts then moisten with a little olive oil if necessary.

Remove the bay leaves from the chickpeas stir in the tahini and season to taste.

Serve the chickpeas on a bed of couscous spooning a little of the tahini sauce over and topping with the salsa.

A creamy nutty dish of chickpeas with two types of salad a hot fruity couscous and a brightly flavoured orange salsa.

Serves 4

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