Moroccan aubergine & chickpea tagine

Moroccan aubergine & chickpea tagine

Love Your Lunches
4 lunch portions
Bec Dickinson

For a distinct smoky flavour, you can fry some chorizo at the beginning, then sauté the onions in the chorizo oil and stir in later with the aubergine. this dish gathers more flavour each day it sits, so make ahead for the week, or even freeze.


Quantity Ingredient
2 tablespoon olive oil
1 red onion, diced
2 garlic cloves, minced
11/2 tablespoon cumin seeds
11/2 tablespoon smoked paprika
2 tablespoons ras el hanout paste
2 large aubergines, sliced into rounds
2 red peppers, sliced lengthways
400g tin chickpeas, drained
2 x 400g tins chopped tomatoes
3 tomatoes, diced
55g dried apricots, halved
55g dried and pitted dates
1 lemon, juiced
1 teaspoon ground cinnamon
250ml vegetable stock
2 tablespoon roughly chopped mint
2 tablespoon roughly chopped parsley

To serve

Quantity Ingredient
greek yoghurt
flaked almonds, toasted


  1. Heat a flameproof tagine pot, or large deep frying pan with the olive oil over a medium heat. Add the onion and cook for 2 minutes. Stir in the garlic along with all the spices, and cook for a further 2 minutes, until aromatic.
  2. Add the aubergine, peppers and chickpeas to the pan and coat in the spice mix. Cook for 5 minutes.
  3. Pour in the tinned and fresh tomatoes, apricots, dates, lemon juice (leaving the squeezed rind of the lemon in the sauce to infuse), cinnamon, and stock. Leave to simmer for 15–20 minutes, until thick. Stir in the mint and parsley.
  4. Portion into airtight lunch boxes on top of the couscous, setting the Greek yoghurt and flaked almonds aside in separate containers ready for assembly. Alternatively, freeze, defrosting in the fridge overnight before lunch. To serve, reheat in the microwave until warmed through, and garnish with Greek yoghurt and flaked almonds.

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