Ingredients
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
Quinoa
Toppings optional:
Fresh Parsley
Sesame Seeds
Yogurt
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!