Eggplant and Chickpea Tagine

Recipe serves:4-6 | Preparation Time: 20 Minutes | Cooking Time: 30 Minutes

Ingredients

2 Eggplants, diced

1 Small Zucchini, sliced

1 Onion, sliced

2 Cloves Garlic, chopped

150g Button Mushrooms

1 Knorr Chicken Cube

1 Tablespoon Ground Coriander

1 Tablespoon Ground Cinnamon

1 Teaspoon Cumin Seeds

1 Teaspoon Turmeric

200g Potatoes, Quartered

2 Cups Chopped Tomato

½ Cup Tomato Puree

150g Chickpeas

1 Teaspoon Crushed Pepper

Handful of fresh coriander leaves

Salt to taste

4 Tablespoons Olive Oil

Water

Method

1. Mix the zucchini and eggplant with olive oil and grill or roast for 20 minutes

2. Heat Oil in a pan. Add onions and garlic and sauté till fragrant. Add the mushroom and sauté for a further 2 minutes. Then add all the spices and mix well

3. Add potatoes, tomato puree, Knorr Chicken Cube and water and cook till the sauce thickens

4. Add the grilled eggplant, zucchini and chickpeas and cook until potatoes are tender. Take off from heat, sprinkle chopped coriander and serve hot

Chef's Tip

Add extra water and season to taste if the dish becomes too dry