Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 1/3 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2teaspoons ground coriander
- 1teaspoons ground cumin
- 1teaspoons ground turmeric
- 1teaspoons ground cinnamon
- 375grams large eggplant, diced
- 400grams can chickpeas, drained
- 400grams can chopped tomatoes
- 1 1/4 cup vegetable stock
- 250grams button mushrooms
- 75grams dried figs, chopped
- 2tablespoons coriander, chopped
- 1 pinch salt
- 1 pinch black pepper
- 1 preserved lemon, chopped (to garnish)
Nutrition per serving
1920kJ / 460Cal
1920 Kilojoules or 460 Calories
22% of daily energy intake*
Protein
10.8grams
Fat
27.0grams
Carbs
40.2grams
Sugars
14.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 2 tablespoons of the oil in a saucepan, add the onion, garlic and spices and cook over a medium heat, stirring frequently, for 5 minutes until lightly golden. Heat a further 2 tablespoons of the oil in the pan, add the aubergines and cook, stirring, for 4-5 minutes until browned. Add the chickpeas, tomatoes and stock and bring to the boil. Reduce the heat, cover and simmer gently for 20 minutes.
Step 2 of 3
Meanwhile, heat the remaining oil in a frying pan, add the mushrooms and cook over a medium heat for 4-5 minutes until browned.
Step 3 of 3
Add the mushrooms to the tagine with the figs and cook for a further 10 minutes. Stir in the coriander. Garnish with chopped preserved lemon.
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