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 garlic cloves
- 80 g dried apricots
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 17.9 g
- Carbohydrate
- 53.8 g
- of which sugars
- 20.2 g
- Fat
- 5.8 g
- of which saturates
- 0.7 g
- Fibre
- 19.5 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Stir in the tinned tomatoes, drained chickpeas, and roughly chopped apricots. Add 150ml water.
- 4
Add the roasted aubergine and stir to combine. Simmer for 20 minutes until the sauce is thick and rich.
- 5
Taste and adjust seasoning. Serve with gluten-free couscous or rice and a dollop of dairy-free yoghurt if liked.
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