Chickpea and aubergine tagine

A delicious, spicy North African dish slow cooked for maximum flavour, by Amy Varga

Prep: 30 mins
Cook: 1 hour, 30 mins


Serves Four

A delicious, spicy North African dish slow cooked for maximum flavour


Olive oil3 tablespoons
Onion diced1 large
Garlic chopped5 cloves
Fresh ginger grated2cm
Red chilli chopped1 medium
Ground coriander1 teaspoon
Ground cumin1 teaspoon
Paprika1 teaspoon
Arabic seven-spice1 teaspoon
Salt1/2 teaspoon
Black pepper1/2 teaspoon
Tin chopped tomatos1
Vegetable stock500ml
Raw chick peas soaked400g
Peppers cut into chunks2
Aubergine cut into chunks1
Dried cranberries40g
Dried apricots cut into halves40g
Almonds flakes80g
Fresh coriander roughly chopped2 tablespoons


1Heat the oil in a heavy based casserole dish. Add onions, garlic, ginger and chilli and fry gently till softened
2Add all the spices and fry for about 3 minutes
3Add tinned tomatoes and 400ml of vegetable stock. Add chickpeas and cook on moderate heat for 30 minutes until chickpeas are cooked
4Add vegetables, dried fruit and nuts to the chickpeas. Cook in the oven with the lid on for 45 minutes on 175 degrees celsius
5On serving add fresh coriander and serve with Couscous. You may even add some sesame seeds (or other seeds) to the Couscous for added nutritional benefit