Aubergine and Chickpea Tagine with Couscous

Make aubergine and chickpea tagine with couscous, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
400 g Aubergine
Two tins, drained (400 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
150 g Onion
One tin (400 g) Chopped tomatoes, tinned
5 apricots, about 40 g Dried apricots (Chopped. They are the sweetness, so five is enough.)
15 g Olive oil
3 cloves, about 9 g Garlic
A thumb, grated Fresh ginger
1 tsp Ground cumin
1 tsp Ground coriander
Half a tsp Ground cinnamon
250 g Cooked couscous (Cooked weight.)
Ingredient notes on the recipe page.

METHOD
1. Brown the aubergine chunks in two thirds of the oil over a high heat until coloured on most sides, about eight minutes, and set aside.
2. Soften the chopped onion in the rest of the oil, add the garlic, ginger and spices for a minute, then the tomatoes, apricots, chickpeas, aubergine and 150 ml of water.
3. Simmer with the lid on for 30 minutes until the aubergine is meltingly soft and the sauce has thickened. Season.
4. Serve on the couscous with lemon and coriander if you have them.

Contains gluten cereals and sulphites.
Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/aubergine-chickpea-tagine-couscous

AI-generated images illustrating the recipe.

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