Aubergine & Chickpea Tagine
A one-pan Moroccan inspired recipe that is quick and easy to bring together. With its warming use of spices, it’s the perfect comforting dish for colder days.
Substitutes:
- No Raz El Hanout? Mix together ground coriander, turmeric, cumin, cayenne pepper, fenugreek and ginger instead.
- No cinnamon stick? Use half a teaspoon of ground cinnamon instead.
- No red pepper? Try with green or yellow pepper instead.
- No red onion? Use white onion instead.
- No parsley? Use fresh coriander instead.
- No raisins? Use another dried fruit such as apricot or date instead.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 aubergine (350 g)
1 red pepper
1 red onion
2 garlic cloves
1 Can chopped tomatoes (400g )
330 ml vegetable stock
1 tbsp Raisins
1 tbsp Ras el hanout
1 Cinnamon Stick
240 g chickpeas (weight drained )
3 tbsp olive oil
15 g parsley
1 tbsp flaked almonds
75 g couscous
salt
Recipe:
Cut the aubergine into roughly 2cm chunks, then add them to a hot pan with 2 tbsp of olive oil. Season with a generous pinch of salt and fry on medium heat for 5 minutes until golden brown.
Meanwhile, finely dice the onion and cut the pepper into small cubes. Reduce the heat and add them to the pan along with another tablespoon of olive oil. Cook for 5 minutes until the onion and pepper have softened.
Add in the spices, stir well to cook them out for 30 seconds before adding in the garlic, stock, chopped tomato and raisins. Bring to a boil then reduce the heat and simmer for 10 minutes, stirring often.
Meanwhile, add the couscous to a heatproof bowl. Season with a generous pinch of salt. Pour over 150ml of boiling water, stir once and cover the bowl with a plate. Set aside for 10 minutes.
Add the chickpeas to the tagine and continue cooking on low heat for a further 5 minutes.
To serve, fluff up the couscous with a fork, then divide it between two dishes. Add a spoonful of the tagine on top and finish with a sprinkle of flaked almonds and chopped parsley.
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
