The finished recipe. Aubergine and Chickpea Tagine with CouscousIngredients 1 to 6. 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 oilIngredients 7 to 12. 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.)Step 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.Step 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.Step 3. Simmer with the lid on for 30 minutes until the aubergine is meltingly soft and the sauce has thickened. Season.Step 4. Serve on the couscous with lemon and coriander if you have them.
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