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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


• 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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