1 Large Aubergine
1 400g Tin of Chickpeas
2 Small White Onions
70g Dried Apricots
1tbsp Olive Oil
1tbsp Freshly Grated Ginger
2 Lemons - juice and rind
200g Tinned Tomatoes
300ml Vegetable Stock
2tsp Ground Paprika
2tsp Ras el Hanout
Chop the aubergine into cubes and finely slice the onions.
Pour the olive oil into a large pan before adding the aubergine. Fry for a few minutes until golden.
Add the sliced onions, ginger and ground spices to the pan. Mix thoroughly until the spices coat the vegetables.
Continue to fry for a few minutes.
Meanwhile, chop the dried apricots in half and zest the lemons.
Add your vegetable stock cube to a jug with 300ml of boiling water. Stir in the zest and juice of 2 lemons, along with the dried apricots and tinned tomatoes.
Pour the stock mixture over the vegetables in the pan and then add the drained chickpeas.
Leave to simmer for 20 - 25 minutes.
Cook quinoa to the instructions on the packet.
Once the aubergine has fully softened the tagine is ready to serve!
It tastes great topped with fresh parsley, sesame seeds and a dollop of yogurt! Yum!