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 |