Aubergine (Eggplant) and Chickpea Tagine

środa, 5 lutego 2014

Aubergine (Eggplant) and Chickpea Tagine

Time: 1 hrs 15 mins

Ingredients

  • 1 tablespoon olive oil
  • 2 onions, peeled and chopped
  • 2 celery ribs, trimmed and sliced
  • 1 small leek, washed, trimmed and sliced
  • 2 garlic cloves, peeled and finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1 (400 g) can chopped organic tomatoes
  • 1 large aubergine, diced into cubes
  • 2 small red peppers, deseeded and diced
  • 2 small yellow peppers, deseeded and diced
  • 1 tablespoon vegetable stock powder, wheat free
  • 1 (410 g) can chickpeas, drained and rinsed
  • 1 tablespoon fresh basil leaf
  • 1 tablespoon fresh coriander leaves

Directions

  • 1 Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
  • 2 Mix the stock with 2 tablespoons of boiling water and add to the tagine.
  • 3 Lower the heat and simmer for 40-50 minutes.
  • 4 Add the chickpeas and cook for a further 5 minutes.
  • 5 Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

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