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Chickpea and aubergine tagine

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Origin of dish:  Exotic
Type of cooking:  Hob
 
Preparation time: 20 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):

    105ml sunflower oil

    1 large onion, peeled and thinly sliced

    2 large garlic cloves, peeled and finely chopped

    10ml ground coriander (or fresh, chopped)

    10ml paprika

    1 teaspoon each ground cumin, cinnamon and tumeric.

    ¼ teaspoon cayenne pepper, or to taste

    400g chickpeas

    400g chopped tomatoes

    300ml vegetable stock

    1 large aubergine (around 253g), diced

    225g halved button mushrooms

    100g dried apricots

    Salt and pepper to taste



    225g couscous

    25g flaked almonds, grilled

    Chopped fresh parsley and coriander to decorate


Method:

• Heat 30ml oil in frying pan, add onion, garlic and spices and fry over a low/med heat for five minutes until golden. Using a slatted spoon, transfer to a saucepan with the chickpeas and their liquid, tomatoes and stock.



• Heat another 45ml oil in the frying pan, add aubergine and fry, stirring, over a high heat for five minutes, until evenly browned.



• Add aubergine to chickpea mixture. Bring to the boil, cover and simmer for 20 minutes.



• Heat remaining oil in frying pan and stir-fry mushrooms for four or five minutes until browned, then add to stew with roughly chopped apricots and cook for a further 10 minutes.



• Adjust seasoning to taste.



• In the meantime, steam couscous for 10 minutes or cook according to instructions. Fork through, melt butter on top for flavour, or drizzle with olive oil.



• Serve tagine on a bed of couscous, sprinkled with toasted almonds and fresh coriander.

Advice: Try adding fresh coriander and mint to couscous for fuller flavour.

Eat with a fruity red wine, or even a rosé.

User comments

 
another free recipe every day






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