Eggplant and chickpea tagine

Eggplant and chickpea tagine

A scrumptious Moroccan casserole dish that features roasted eggplant, chickpea with mushrooms and zucchini. A bounty of wholesome goodness in one delicious bite.

  • Recipe serves:4-6
  • Preparation Time20 Minutes
  • Cooking Time30 Minutes

Ingredients

  • 2 eggplants, diced
  • 1 small zucchini, sliced
  • 4 tablespoons Astra
  • 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
  • 2 tablespoons olive oil
  • Water

METHOD

  • Mix the zucchini and eggplant with olive oil and grill or roast for 20 minutes.
  • Heat Astra 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.
  • Add potatoes, tomato puree, Knorr Chicken Cube and water and cook till the sauce thickens.
  • 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.
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