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Aubergine and chick-pea tagine

Serves 6

Tags: Vegetarian, Web

1 medium aubergine
200 g potatoes
200 g courgettes
1 tbsp cooking oil
Heat the oven to 180C
Chop the aubergine into 1cm cubes
Sprinkle with salt then leave for half an hour
Chop the potatoes and courgettes into 1-2cm pieces
Heat the oil in an oven dish
Put in the oven for 20 minutes
1 large onion
2 cloves garlic
2 tsp ground coriander
2 tsp cumin seeds
2 tsp turmeric
1 tsp chilli powder
2 tbsp olive oil
Chop the onion and garlic finely
Heat the oil in a pan
Fry the spices gently for one minute
add the onion and fry for a further 5 minutes
150 ml vegetable stock
600 g tomatoes
1 tbsp tomato puree
400 g cooked chick peas
50 g dried apricots
150 g mushrooms
black pepper
Add the other ingredients
simmer for 10-15 minutes
1 tbsp fresh coriander
garnish with chopped friesh coriander