Prep time:
Cooking time: 42 minutes
Total time:
Serves: 4
1tbsp tomato purée
3 medium aubergines, thickly sliced (1cm)
1 can chickpeas, drained
1 onion, finely chopped
1 tin tomatoes
2tsp harissa spices (to taste – it contains chilli)
75g dried apricots (or dates), chopped
1tsp cinnamon
couscous, or rice (and/or flatbread) and Greek style yoghurt, garnished with pomegranate or preserved lemon and coriander, to serve
100ml vegetable stock (or water) – use if the sauce becomes too thick
The melting texture of aubergine in this warming vegetarian dish contrasts well with the nuttiness of chickpeas. As with curry, the flavours of a tagine deepen and intensify over time, so you can happily make this a day in advance.
Preheat your oven to 160°C. Gently fry the aubergines and onion until soft (5-10 mins), then add the rest of the ingredients to the casserole/tagine, combine well and bake for 30-40 minutes in the oven. Remove from the oven and allow the flavours to develop for a few minutes (or overnight and then re-heat) before serving.
You will need: a casserole pot or tagine
You may also like
Daisy cupcakes
These are an indulgent treat after the fasting of Lent. Change the amount of buttercream if needed – the ratio is twice the amount of icing sugar to butter, which makes it easy to adjust.
Cheesy chicks
Almost too cute to eat, these are surprisingly easy to make and have gone down well with my testers, as the main ingredients are cheese and potato.
Flowerpot carrot cakes
These little carrot cakes are made in paper cake cases, then popped into tiny flowerpots for a seasonal twist. They were made using standard muffin cases and 6.5cm diameter terracotta flowerpots, but they will taste the same in straightforward cupcake...
