Moroccan Aubergine and Chickpea Tagine

This vegan take on a Moroccan classic is a celebration of bold spices and hearty textures. Traditionally cooked in a clay tagine pot, this version is made in a Dutch oven for convenience. Ras el hanout, a signature Moroccan spice blend, adds depth, while dried apricots bring a subtle sweetness. The aubergines, chickpeas, and courgettes meld beautifully together, making it a warming and flavorful dish that's even better the next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tablespoons of olive oil in a large oven-safe pan. Fry aubergines until golden, then remove.

Step 2

2. In the same pan, heat the remaining oil. Sauté onion until soft, then add garlic and cook briefly.

Step 3

3. Stir in courgette and red pepper, cooking for 5 minutes.

Step 4

4. Preheat oven to 375°F. Mix in ras el hanout and cinnamon, ensuring vegetables are well coated.

Step 5

5. Pour in chopped tomatoes, chickpeas, and apricots. Stir and add vegetable stock. Bring to a simmer.

Step 6

6. Return aubergines to the pan, adjusting stock if necessary.

Step 7

7. Cover and bake for 25 minutes until the vegetables are fully tender.

Step 8

8. If excess liquid remains, remove the lid and bake for a few more minutes.

Step 9

9. Serve with couscous, topped with fresh parsley.