Aubergine & Chickpea Tagine
This one-pan, Moroccan-inspired recipe is super speedy and simple to put together. Warming spices and rich flavours make this an ideal dish for any chilly day.
Substitutes:
- No ras el hanout? Mix 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 (350g)
1 red pepper
1 red onion
2 garlic cloves
1 can chopped tomatoes (400g)
330 ml vegetable stock
1 tbsp raisin
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 chunks roughly 2cm big, 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 the spices and stir well for 30 seconds before adding the garlic, stock, chopped tomato and raisins. Bring to a boil then reduce the heat and simmer for 10 minutes, stirring often.
In the meantime, 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. Continue cooking on a low heat for another 5 minutes.
Fluff up the couscous with a fork and divide it between two dishes. Add a spoonful of the tagine on top and finish with a sprinkle of flaked almonds and chopped parsley. Enjoy!
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.
