Photo by Msaidi Art on Pexels
Spiced Aubergine and Chickpea Tagine with Couscous
Oven-roasted aubergine with chickpeas in an onion garlic ginger spiced tomato sauce, served with couscous and garnished with coriander.
- 1 medium aubergine
- 400 g chickpeas, tinned, drained and rinsed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cm piece ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 cinnamon stick
- 400 g chopped tomatoes, tinned
- 200 ml vegetable stock
- 150 g couscous
- 2 tbsp olive oil
- 1 small bunch fresh coriander, chopped, for garnish
- 1 lemon, cut into wedges, for serving
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the aubergine into 2cm cubes. Toss with 1 tbsp olive oil, salt and pepper, and spread on a baking tray.
- Step 3
Roast for 20-25 minutes until tender and slightly browned.
- Step 4
While the aubergine roasts, heat the remaining 1 tbsp olive oil in a large saucepan or casserole dish over a medium heat.
- Step 5
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 6
Stir in the minced garlic, grated ginger, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until fragrant.
- Step 7
Add the drained chickpeas, chopped tomatoes, vegetable stock, and cinnamon stick.
- Step 8
Bring to a simmer, then cover and cook for 10 minutes, stirring occasionally.
- Step 9
Stir in the roasted aubergine and cook for a further 5 minutes.
- Step 10
Meanwhile, prepare the couscous according to packet instructions.
- Step 11
Season the tagine with salt and pepper to taste.
- Step 12
Serve the tagine hot, spooned over the prepared couscous. Garnish with fresh coriander and serve with lemon wedges.
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