Moroccan Spiced Chickpea and Aubergine Tagine
Roasted aubergine simmered with chickpeas and apricots in a spiced tomato stock with cumin, coriander, turmeric and cinnamon.
- 1 medium aubergine
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cinnamon
- 400 g tin chopped tomatoes
- 200 ml vegetable stock
- 400 g tin chickpeas
- 50 g dried apricots
- 10 g fresh coriander
- 1 tbsp lemon juice
- 100 g couscous
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cut the aubergine into 2cm cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast at 200°C for 20-25 minutes until tender and slightly browned.
- Step 2
While the aubergine roasts, heat the remaining 1 tbsp olive oil in a large saucepan or tagine pot over medium heat.
- Step 3
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 4
Add the minced garlic, ground cumin, ground coriander, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- Step 5
Stir in the chopped tomatoes and vegetable stock. Bring to a simmer.
- Step 6
Drain and rinse the chickpeas. Add them to the pot along with the chopped dried apricots.
- Step 7
Once the aubergine is roasted, add it to the tagine pot. Stir gently to combine.
- Step 8
Cover and simmer for 15-20 minutes, allowing the flavours to meld.
- Step 9
Prepare the couscous according to package instructions.
- Step 10
Stir the chopped fresh coriander and lemon juice into the tagine. Season with salt and pepper to taste.
- Step 11
Serve the tagine hot with the prepared couscous.
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