Join the meat-free mob! Chickpea, aubergine and date tagine
Get all your greens (and reds and yellows too) with these scrumptious vegetarian meals for under a tenner, from the new Mob Kitchen cookbook
This succulent chickpea, aubergine and date tagine recipe is a heartwarming dish filled with aromatic spices
This is a delicious vegan tagine. Slow cooking is the key here. Make sure that you add the spices at the start so they release their oils.
- 2 brown onions
- 2 garlic cloves
- Olive oil
- 1½tsp ground cumin
- 1tsp ground cinnamon
- 3tsp harissa
- 3 aubergines
- 400g tin of tomatoes
- 400g tin of chickpeas
- Salt and freshly ground black pepper
- 400g (14oz) couscous
- 1 lemon
- A handful of pitted dates
- A handful of coriander leaves
Chop the brown onions roughly, and finely chop the garlic cloves. Place a large frying pan over a medium heat and add a little oil.
Add the spices then the onions and garlic and cook until the onions start to look translucent.
Chop the aubergines into large chunks and add to the pan. Cook for another 10 minutes, stirring continuously to get all the spices and flavours into the aubergine.
Next, add the tinned tomatoes and the tinned chickpeas, including their water.
Season with salt and black pepper, give it a good stir, then place the lid on for about 1 hour, or until the sauce has thickened nicely and the aubergine is cooked through.
With a few minutes to go, cook the couscous according to the packet instructions, then add a squeeze of lemon juice and stir.
Stir the dates into the tagine.
Serve the tagine on top of the couscous, add a squeeze of lemon and garnish with coriander.
Extracted from MOB Veggie: Feed 4 Or More For Under £10 by Ben Lebus, out on 4 July, published by Pavilion Books, £14.99. © Ben Lebus. To order a copy for £11.99 call 0844 571 0640. P&P is free on orders over £15. Offer valid until 7 July 2019. Photographs: Haarala Hamilton