Aubergine, Chickpea and Mushroom Tagine - for Aqui
This came from a magazine but I can't remember which one (it's written out in my recipe folder now) - it was probably BBC Good Food...
Serves 4 and for those that want to know, is 276 calories per portion
1 large onion, thinly sliced
2 cloves garlic, crushed
1 large (350g-ish) aubergine, diced
4 tbsp sunflower oil (although I used less)
2 tsp ground coriander
2 tsp paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp turmeric
1/4 tsp cayenne pepper
400g can chickpeas
400g can chopped tomatoes
1/2 pt vegetable stock (suddenly gone all imperial there, sorry!)
225g button mushrooms
75g dried 'ready to eat' apricots
1 tbsp chopped parsley (which I didn't have...)
Heat 2 tbsp of oil in a frying pan, add the onion, garlic and spices and fry over a medium heat for 5 minutes until golden. Transer to a large-ish saucepan and add the chickpeas with their liquid, tomatoes and stock. Heat another 2 tbsp oil in the frying pan and cook the aubergine over a high heat for 5 minutes until evenly browned. Add this to the chickpea mixture. Bring to the boil, cover and simmer gently for 20 mionutes. Meanwhile, halve or quarter the mushrooms, depending on size, and roughly chop the apricots. Heat a little more oil and stir-fry the mushrooms until browned. Add to the stew with the apricots and parsley and cook for a further 10 minutes. Serve with a carbohydrate of your choice (we usually have couscous).
