Cheatin’ Tagine
We can’t quite believe how delicious this tagine is and yet it’s so easy! Definitely one for the weekly staples… enjoy 🙂
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Preparation time
5 min
Cook time
20 min
Total time
15
Cuisine
Middle Eastern and Moroccan
Meal
- mains
Servings
4
Ingredients
- 3 aubergine, diced
- Good glug of oil for frying
- 1 clove garlic, finely chopped (use pre-chopped if short of time)
- 2 tsp ground cumin (optional)
- ½ tsp chilli powder (optional)
- 1 x 400g/14 oz tin chickpeas, drained and rinsed
- 1 x 400g/14 oz tin tomatoes
- 3 tbsp tagine paste (our favourite is Belazu, found in Sainsbury’s, but most of the supermarkets will stock either their own brand or at least one other brand. Also find online and in health food shops)
- 250ml/1 cup strong vegan stock (add more if sticking to the pan)
- 2 handfuls apricots, finely chopped OR 2 handfuls of raisins or sultanas
- 2 handfuls green olives (optional)
- 2 preserved lemons, finely chopped (optional)
Instructions
- In a wok or large saucepan fry the aubergine (in a good amount of oil) until it is soft and lightly golden, stirring frequently (or if you prefer, roast it in the oven on 180°C until golden).
- Add the garlic and fry for a further minute.
- Add all other ingredients and stir thoroughly.
- Heat on a medium heat for 15 minutes until most of the stock has been absorbed and you have a nice, thick tagine.
- Optional: serve with yoghurt, fresh coriander, flaked almonds and couscous.
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