aubergine, almond & chickpea tagine

Spicy, rich and wholesome with a touch of sweetness to balance everything out from the dried apricots. Aubergines and chickpeas are roasted in the oven before being mixed through a rich base of onions and garlic cooked in paprika, cinnamon, turmeric, cumin and ginger, dried apricots and harissa paste. We add a harissa paste for a touch of spice but you can always replace this for tomato purée if you don't want the spice. We love to serve this tagine with a simple mixed lead salad, some fluffy couscous and a bowl of creamy hummus for the perfect dinner spread.



Serves 4 & takes 40 minutes to cook


Ingredients

  • 2 large aubergines, cut into bite-sized chunks

  • 1x 400g can of chickpeas, drained

  • 1 onion, peeled and diced

  • 3 cloves of garlic, peeled and diced

  • 2 carrots, peeled and diced

  • 2 teaspoons of paprika

  • ½ teaspoon of ground cinnamon

  • ½ teaspoon of turmeric

  • ½ teaspoon of cumin

  • ½ teaspoon of ginger

  • Handful of dried apricots, finely chopped

  • 1 veggie stock cube, mixed with 400ml boiling water

  • 1x 400g can of tinned tomatoes

  • 1 heaped tablespoon of harissa paste

  • 100g flaked almonds

  • Olive oil

  • Pinch of salt


Method


1. Preheat the oven to 190C, fan setting.


2. Place the aubergine chunks and drained chickpeas into a large baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 30-35 minutes, or until the aubergine becomes soft.


3. While the aubergine is cooking, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic, carrots and a pinch of salt. Mix well and cook for 5-10 minutes until everything becomes soft.


4. At this point, add the spices. Mix well and cook for a couple of seconds before adding the chopped apricots, hot stock, tinned tomatoes and harissa paste. Bring to the boil, before reducing to simmer and cooking over a low heat for 20-30 minutes, or until the liquid reduces and forms a delicious thick stew. If it ever becomes too dry, you can mix through a dash of water.


5. Once the aubergine has finished cooking, mix it through the pan, along with most of the flaked almonds, leaving a few for the top. Cook for a few more minutes until everything is piping hot and cooked through.


6. Serve with some flaked almonds sprinkled on top.