Moroccan Spiced Chickpea and Aubergine Tagine with Giant Couscous
Moroccan chickpea and aubergine tagine built with onion, garlic, ginger, cumin, coriander, cinnamon and turmeric, roasted aubergine, chopped tomatoes, veg stock, apricots and giant couscous.
- 1 medium aubergine
- 400 g tin chickpeas (canned, drained and rinsed)
- 1 medium onion
- 2 cloves garlic cloves
- 1 cm piece ginger
- 3 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- ½ tsp turmeric powder
- 400 g tin chopped tomatoes
- 200 ml vegetable stock
- 50 g dried apricots (chopped)
- 150 g giant couscous
- 300 ml vegetable stock (for couscous)
- 15 g fresh coriander
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Cut the aubergine into 2cm cubes and toss with 1 tbsp of olive oil, salt, and pepper. Roast in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 20-25 minutes until tender and slightly browned.
- Step 2
While the aubergine is roasting, finely chop the onion. Mince the garlic and grate the ginger.
- Step 3
Heat the remaining 2 tbsp of olive oil in a large saucepan or tagine pot over medium heat.
- Step 4
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 5
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Step 6
Stir in the ground cumin, ground coriander, cinnamon, and turmeric powder. Cook for 30 seconds, stirring constantly.
- Step 7
Add the chopped tomatoes, vegetable stock, drained chickpeas, and chopped dried apricots to the pot.
- Step 8
Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, allowing the flavours to meld.
- Step 9
Stir in the roasted aubergine into the tagine.
- Step 10
Season with salt and black pepper to taste.
- Step 11
Meanwhile, cook the giant couscous according to packet instructions using the vegetable stock. Typically, bring stock to a boil, add couscous, reduce heat, and simmer for 10-12 minutes.
- Step 12
Drain any excess liquid from the couscous.
- Step 13
Finely chop the fresh coriander.
- Step 14
Squeeze the juice of half a lemon over the tagine.
- Step 15
Serve the tagine hot, spooned over the giant couscous. Garnish with fresh coriander.
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