Aubergine & Chickpea Tagine
There’s no getting away from it being aubergine season at the farm. All these heatwaves have a lead to another bumper crop this summer as it’s definitely a veg that loves the sun.
Use all aubergine or a combination of summer veg – aubergine, peppers and courgettes all work brilliantly together. If you like a little heat add some fresh or dried chilli. Add less or more apricots if you prefer your tagine less or more sweet. Serve with couscous or quinoa and top with coriander or parsley if you have any.
Serves: 4
Ingredients
2 tbsp olive oil
1 large onion
3 cloves garlic, peeled
1 thumb sized piece fresh ginger
1 large aubergine or 2 smaller
1 red pepper
2 tsp ground cinnamon
1 tsp ground cumin
1 heaped tsp smoked paprika
1/2 tsp turmeric
1 tsp salt, large pinch pepper
3 tbsps tomato puree
400g tin chopped tomatoes or equivalent of fresh
400g tin of chickpeas, drained
1 handful dried apricots
1 lemon, zested
Parsley or coriander to serve, optional
Method
- Add the oil to a large saucepan on a medium heat. Dice the onion and cook for 10 minutes until soft. Finely chop the garlic and ginger or finely grate and add to the onion for a minute or two.
- Dice the aubergine into 1-2 cm chunks and add to the pan along with all the spices, salt, a generous pinch of pepper and tomato puree. Let them fry for around 5 minutes, adding a splash of water if the pan looks very dry.
- Finely chop the apricots and add to the pan with the chopped tomatoes and chickpeas. Add 400ml of water. Bring to the boil and turn the temperature down. Put on the lid and slowly simmer for 30-45 minutes until the aubergine is fully tender. If the tagine looks too dry add a splash of water.
- Stir through the lemon zest, adjust the seasoning adding more salt and pepper. Serve with quinoa or couscous and top with chopped parsley or coriander.
