Chickpea & Aubergine Tagine
January 01, 2019 | Serves 4
- 2 Tablespoons of Olive Oil
- 1 White Onion
- 3 Cloves of Garlic
- Thumbsized Piece of Fresh Ginger
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Cumin
- 2 Tablespoons of Harissa
- 2 Aubergines
- 100g of Dried Apricots
- 1 Tin of Chopped Tomatoes
- 250ml of Stock
- Juice of 1/2 Lemon
- 1 Tin of Chickpeas
I wanted to kick off January with something that’s full of flavour and goodness that will nourish you- no crash January diets here, just nutritious, delicious food that will make you feel great. This’ll be ready in an hour and keep you warm for the rest of the night. Leftovers are heavenly and it’s good on it’s own or with something fluffy on the side.
Dice the onion, mince the garlic and peel and grate the ginger. Chop the aubergine into 2 inch chunks.
Pour the olive oil to a large pot on medium heat and add in the onions. Cook for a few minutes until starting to soften. Then add in the ginger, garlic and all of the spices. Toss them and let them sizzle for a minute or two to wake up the spices.
Stir in the harissa. Add the aubergine and toss well. Add a dash of water (about 2 tablespoons) to stop the bottom sticking and pop the lid on. Cook for about 5 minutes without lifting the lid.
Halve the apricots and add them to the pot, followed by the chopped tomatoes and stock.
Juice half of the lemon and add it to the pot. Pop the lid on and leave it to simmer for about 30 minutes. Then, drain and rinse the chickpeas and add them to the pot. Stir and continue to simmer with the lid on for another 15 minutes, until the aubergines are tender and melt in the mouth.