
Chickpea and aubergine tagine
A delicious, spicy North African dish slow cooked for maximum flavour, by Amy Varga
Prep: 30 mins
Cook: 1 hour, 30 mins
Medium
Serves Four
A delicious, spicy North African dish slow cooked for maximum flavour
Ingredients
Olive oil | 3 tablespoons |
Onion diced | 1 large |
Garlic chopped | 5 cloves |
Fresh ginger grated | 2cm |
Red chilli chopped | 1 medium |
Ground coriander | 1 teaspoon |
Ground cumin | 1 teaspoon |
Paprika | 1 teaspoon |
Arabic seven-spice | 1 teaspoon |
Salt | 1/2 teaspoon |
Black pepper | 1/2 teaspoon |
Tin chopped tomatos | 1 |
Vegetable stock | 500ml |
Raw chick peas soaked | 400g |
Peppers cut into chunks | 2 |
Aubergine cut into chunks | 1 |
Dried cranberries | 40g |
Dried apricots cut into halves | 40g |
Almonds flakes | 80g |
Fresh coriander roughly chopped | 2 tablespoons |
Method
1 | Heat the oil in a heavy based casserole dish. Add onions, garlic, ginger and chilli and fry gently till softened |
2 | Add all the spices and fry for about 3 minutes |
3 | Add tinned tomatoes and 400ml of vegetable stock. Add chickpeas and cook on moderate heat for 30 minutes until chickpeas are cooked |
4 | Add vegetables, dried fruit and nuts to the chickpeas. Cook in the oven with the lid on for 45 minutes on 175 degrees celsius |
5 | On serving add fresh coriander and serve with Couscous. You may even add some sesame seeds (or other seeds) to the Couscous for added nutritional benefit |