Aubergine and Chickpea Tagine

Ingredients

• 2 aubergines
• 800 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 2 tsp ras el hanout
• 1 tsp ground cinnamon
• 1 onion
• 3 clove garlic cloves
• 80 g dried apricots

Method

1. 1

   Cut the aubergines into 2cm cubes. Toss with a little oil and salt and roast at 200°C for 20 minutes until golden.

2. 2

   Meanwhile, finely chop the onion and soften in a large casserole with oil for 5 minutes. Add the crushed garlic, ras el hanout, and cinnamon, cooking for 1 minute.

3. 3

   Stir in the tinned tomatoes, drained chickpeas, and roughly chopped apricots. Add 150ml water.

4. 4

   Add the roasted aubergine and stir to combine. Simmer for 20 minutes until the sauce is thick and rich.

5. 5

   Taste and adjust seasoning. Serve with gluten-free couscous or rice and a dollop of dairy-free yoghurt if liked.