Aubergine (Eggplant) And Chickpea Tagine - cooking recipe

Ingredients
    1 tablespoon olive oil
    2 onions, peeled and chopped
    2 celery ribs, trimmed and sliced
    1 small leek, washed, trimmed and sliced
    2 garlic cloves, peeled and finely chopped
    1/2 teaspoon ground cumin
    1/2 teaspoon coriander
    1/2 teaspoon cinnamon
    1 (400 g) can chopped organic tomatoes
    1 large aubergine, diced into cubes
    2 small red peppers, deseeded and diced
    2 small yellow peppers, deseeded and diced
    1 tablespoon vegetable stock powder, wheat free
    1 (410 g) can chickpeas, drained and rinsed
    1 tablespoon fresh basil leaf
    1 tablespoon fresh coriander leaves
Preparation
    Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
    Mix the stock with 2 tablespoons of boiling water and add to the tagine.
    Lower the heat and simmer for 40-50 minutes.
    Add the chickpeas and cook for a further 5 minutes.
    Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

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