Chickpea and apricot tagine

Name: Chickpea and apricot tagine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Africa
Ingredients: 300 ml orange juice (see tips); 8 dried apricots, chopped; 1 vegetable stock cube (see tips); 1 clove garlic, chopped finely; 2 teaspoon ground cinnamon; 1 tablespoon ground cumin; 1 teaspoon cornflour in 1 tablespoon cold water; 400 g tinned chickpeas, drained; 250 g bag fresh spinach salad leaves, chopped; 1 teaspoon cornflour in 1 tablespoon cold water; 20 sprigs fresh coriander chopped; 4 tablespoons Greek yoghurt; 1 large aubergine; 4 tablespoons olive oil; 1 teaspoon fennel seeds; 1 red onion, sliced

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Tagines are named after the dishes in which they are cooked, which are usually earthenware, hob-to-oven dishes with conical lids. You don’t need a tagine to make this dish, popular with both vegetarians and meat-eaters alike. Serve it with a roast vegetable couscous for authentic flavours.

Ingredients

1 large aubergine
4 tablespoons olive oil
1 teaspoon f

Africa
Main course
North Africa
Vegetarian
Gluten-free

Method

Cut the aubergine into 8 wedges and place into a roasting tin. Drizzle with 2 tablespoons of the olive oil, sprinkle with fennel seeds and roast for 20 minutes or until the aubergine is soft and well-browned.
Place the onion and remaining olive oil into a saucepan or tagine, cover with a lid and