12 beef chipolatas
1 red onion, chopped
2 teaspoons Moroccan spice mix
2 cups tomato passata
400 g can chickpeas, rinsed and drained
1 cup couscous cooked to serve
2 zucchini sliced into rounds steamed to serve
- Heat a large saucepan over medium-high heat and spray with oil. Cook chipolatas until golden, about 4-5 min, then remove from pan.
- Add red onion to the pan and cook for 5 min, stirring occasionally. Return the chipolatas to pan, add the spice mix, passata and chickpeas. Simmer for 10 min. Serve tagine with couscous and steamed zucchini. Garnish with mint leaves if desired.