Special Diet

  • 100 ml (3½ fl oz) extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon each ground cumin, ground turmeric and ground cinnamon
  • 1 large aubergine, about 375 g (12 oz), diced
  • 400 g (13 oz) can chickpeas, drained
  • 400 g (13 oz) can chopped tomatoes
  • 300 ml (½ pint) vegetable stock (see page 58 for homemade)
  • 250 g (8 oz) button mushrooms
  • 75 g (3 oz) dried figs, chopped
  • 2 tablespoons chopped fresh coriander
  • salt and black pepper
  • preserved lemon, chopped, to serve

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.

Meanwhile, heat the remaining oil in a frying pan, add the mushrooms and cook over a medium heat for 4–5 minutes until browned.

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 and serve with couscous (see below).

Like This? Try These
More on Food