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
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
Pinch of salt
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.