Chickpea & Button Mushroom Blend Tagine

    Ingredients
  • 1 red onion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander 
  • 2 tsps ground cinnamon 
  • 1 tin of chickpeas, drained 
  • 400g button mushrooms, halved 
  • 1 aubergine, cubed 
  • 1 large courgette, cubed 
  • 250ml vegetable stock 
  • 4 tbsps harissa paste 
  • 40g dried apricots
  • To serve

  • 1 handful parsley, chopped
  • 30g pine nuts, toasted
    Method
  • Sauté the onion and garlic with the spices for about 5 minutes. Add the chickpeas, mushrooms, aubergine and courgette and turn up the heat.
  • Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15-20 minutes.
  • Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.
Try 3 Issues for only £6!
-->