I recently made this aubergine and chick pea tagine for one of my vegan days – I try to eat completely meat and dairy free twice a week. This recipe comes from a very old book, The Cancer Prevention Cook Book. Despite its slightly scary title, it is full of nice foodie ideas and healthy too. I don’t think it is still in publication, but you might be lucky and pick it up on Amazon.
Aubergine and Chick Pea Tagine
This is nice with rice or couscous. Serves 4.
1 small aubergine, diced
2 courgettes, thickly sliced
4 tbsp olive oil
1 large onion, sliced
2 cloves of garlic, crushed
150g mushrooms, halved
1tbsp ground coriander
2tsp cumin seeds
1 tbsp groung cinnamon
2 txp ground turmeric
225g new potatoes, sliced thinly (I found it best to par boil these)
60ml bottle of passata
1tbsp tomato puree
1 tbsp chilli sauce
75g ready to eat dried apricots
400g can of chick peas
Salt and pepper
(I also added 1 heaped tsp smoked paprika and 1 heaped tsp vegan stock powder)
Sprinkle salt over the aubergines and courgettes and leave for half an hour. Rinse and pat dry. Then toss in 2 tbsp of the oil and grill for 10 minutes, until tender. Heat the remaining oil in a large saucepan and cook the onion and garlic for 5 minutes. Add the mushrooms and sauté for 3 minutes. Add the spices and cook for another minute, stirring to allow the flavours to mingle. Add the potatoes, tomato puree and half a pint of water (add the vegan stock at this point, if you are using it). Cover and cook for 10 minutes. Then add the aubergine, courgettes, chilli sauce, apricots and chick peas. Season and cook, partially covered for 10-15 minutes until the potatoes are tender. Add extra water if the tagine becomes too dry.
I really enjoyed this aubergine and chick pea tagine and can see it becoming a regular on my meal plans. Better still, it freezes really well.
For more frugal recipe ideas, check out my Favourite Frugal Recipes page.
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