Moroccan Chickpea & Aubergine Tagine

This recipe, inspired by the flavours of Morocco, is quick and easy, spicy and warming.  It is also wonderfully economical, and can mostly be made with storecupboard ingredients, so it is ideal for busy people.  If you don’t like aubergine, feel free to substitute courgette, butternut squash, or whatever else you have in the house.

1 400g tin chick peasMoroccan Spice Market

1 medium aubergine

1 400g tin tomatoes

1 onion

1 clove garlic

2 teaspoons Moroccan spices (I use Nomu), or Ras El Hanout

1 teaspoon powdered turmeric

1-2 teaspoons date honey

1 tablespoon cooking oil

  1. Drain the chick peas and run them under cold water.

  1. Slice the onion and chop the garlic. Warm the oil on the stove in a medium pan, and fry the onions and garlic until golden.  Meanwhile chop the aubergine into chunks or dice.

  1. Add the aubergine and spices and stir to coat.

  1. Add the tomatoes, chick peas and honey, and a little extra water if needed. Cover and simmer for 15-20 minutes until the aubergines are soft and tender.  Taste and season if necessary.

  1. Top with chopped fresh coriander if desired, and serve with saffron rice or couscous, and a lovely salad. I particularly like a salad of roast cauliflower, baby spinach and cherry tomatoes.