Chickpea & Button Mushroom Blend Tagine
10 minutes prep, 20 minutes cook
Serves 4
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.
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