Aubergine and Chickpea Tagine

A gently spiced Moroccan-style stew of aubergine, chickpeas and apricot-free richness from tomatoes and ras el hanout. Vegan, high-fibre and freezer-friendly.

Serves:: 4
Prep time:: 50 minutes
Category:: Dinner

Ingredients

2 whole aubergine
400 g chickpeas
400 g chopped tomatoes
1 whole onion
3 whole garlic cloves
2 tsp ras el hanout
200 ml vegetable stock
2 tbsp olive oil
2 tbsp fresh coriander

Instructions

1. Brown the cubed aubergine in the oil in batches and set aside. 2. Soften the onion, add the garlic and ras el hanout, then stir in the tomatoes, stock and drained chickpeas. 3. Return the aubergine and simmer for 25 minutes until thick and glossy. 4. Scatter with coriander and serve with a spoonful of Greek yoghurt or a small portion of wholegrain couscous.

Nutrition (per serving)

Calories 290
Protein 11g
Fat 12g
Carbs 33g
Fibre 12g
Sugar 13g
Sodium 420mg