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
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