For some strange reason, I’ve been struggling to eat as many vegetables as I would normally. I’m not quite sure if its because the weather is getting warmer.
I have been craving salads a lot these days though… But, does that count as a reason?
Are you struggling too?
To help me get more vegetables in today, I thought I’d cook something with as many vegetables as possible in the dish to avoid cooking the vegetables separately. And then, not really wanting to eat them all.
This dish is not really a tagine in the real sense of ‘tagine’. What I mean is that it is not slow cooked. And I certainly do not have a traditional Moroccan earthenware dish.
Despite that, it still packs in a lot of flavour.
I thoroughly enjoyed this one, and I’m pretty sure I will be having it frequently.
- 1 medium aubergine, chopped
- 1 tin (240g) chickpeas, rinsed
- 300g mushrooms, sliced
- 3 tablespoons tomato puree
- 1 shallot, finely chopped
- 3 cloves garlic, finely minced
- 1 vegetable stock cube
- 1 red chili, chopped or sliced
- ½ teaspoon turmeric
- ½ teaspoon coriander powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- 2 tablespoons apple sauce
- Chopped coriander
- 300ml water
Add chopped onions, garlic, tomato puree, chilli, spices and water to a pot over medium heat. Stir thoroughly.
Stirring occasionally, allow the mixture to cook for about 15 minutes or medium heat or until almost all of the water has evaporated.
Add the chopped aubergines and stir through. Turn the heat down to low and allow the aubergines to cook for about 5 mins.
Still on low heat, add the mushrooms then stir through. Allow to cook until both aubergines and mushrooms are cooked through.
Add the apple sauce and stir through thoroughly.
Serve with rice and garnish with yoghurt and chopped coriander.
- Category: Lunch/Dinner
Keywords: Aubergine, Chickpeas, Mushrooms