Aubergine and Chickpea Tagine
Dinner
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 people
Prep Time
50 minutes
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.
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
Nutrition Facts
Calories
290 kcal
Protein
11g
Fat
12g
Carbs
33g
Fiber
12g
Sugar
13g
Sodium
420mg