Spiced Aubergine and Chickpea Tagine with Giant Couscous
Tagine-style aubergine and chickpeas roasted then simmered with onion, garlic, ginger, cumin and coriander seeds, turmeric, cinnamon, and tomatoes.
- 1 medium aubergine
- 400 g chickpeas, tinned
- 1 medium onion
- 2 cloves garlic cloves
- 2 cm piece ginger, fresh
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 400 g chopped tomatoes, tinned
- 200 ml vegetable stock
- 150 g giant couscous
- 2 tbsp olive oil
- 15 g fresh coriander
- ½ medium lemon
- salt
- black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas 6).
- Step 2
Cut the aubergine into 2cm cubes. Toss with 1 tbsp olive oil, salt, and pepper on a baking tray. Roast for 20-25 minutes until tender and slightly caramelised.
- Step 3
While the aubergine roasts, finely chop the onion. Mince the garlic and grate the ginger.
- Step 4
Heat the remaining 1 tbsp olive oil in a large saucepan or casserole dish over a medium heat.
- Step 5
Add the cumin seeds and coriander seeds and toast for 30 seconds until fragrant.
- Step 6
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 7
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 8
Add the ground turmeric and ground cinnamon and stir for 30 seconds.
- Step 9
Pour in the chopped tomatoes and vegetable stock. Bring to a simmer.
- Step 10
Drain and rinse the chickpeas and add them to the pan.
- Step 11
Season the tagine with salt and pepper to taste. Cover and simmer gently for 15 minutes.
- Step 12
Meanwhile, cook the giant couscous according to packet instructions.
- Step 13
Once the aubergine is roasted, add it to the tagine. Stir gently to combine.
- Step 14
Simmer for a further 5 minutes to allow the flavours to meld.
- Step 15
Stir in most of the fresh coriander, reserving some for garnish.
- Step 16
Squeeze over the juice of half a lemon.
- Step 17
Serve the tagine hot over the cooked giant couscous. Garnish with the remaining fresh coriander and an extra wedge of lemon if desired.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
