This Moroccan inspired one pot chickpea and aubergine is tagine is a simple, cheap and nourishing evening meal that’s packed of flavour and will leave you feeling so satisfied. One pot dishes like this are my absolute favourite – not only are they so easy but they often turn out to be some of the most delicious meals. This tagine is bursting with flavour from the blend of cinnamon, ginger and cumin with chunks of sweet, juicy apricots and dates, alongside protein packed chickpeas and veggies which all come together to create the most comforting evening meal.
There’s something about morrocan flavours which I absolutely love – whether its morrocan falafels or my morrocan quinoa – which pairs so well with this tagine, – I love the blend of spices and addition of sweet fruit. I know it’s something that quite a lot of people are apprehensive about but it adds so much extra flavour and a subtle sweetness to this dish which is quite possibly my favourite part.
This is the perfect meal to come home to on these chilly winter evenings. Aubergine is one of my favourite veggies to use in curries as it soaks up all of the flavour from the spices and combined with the protein packed chickpeas and mix of hearty veggies, makes this tagine so satisfying and warming – and it tastes even better for leftovers the next day.
Like my 15 minute Chickpea and Cashew Curry, this tagine is a great meal if you have any veggies that need using up as they are completely interchangeable – spinach, sweet potato chunks, broccoli and kale would all be great additions. Whilst this makes a batch big enough to serve 3, you could easily double up on the quantities so that you have even more portions to freeze and keep on hand for a speedy, nourishing weeknight meal.
I love this tagine served alongside quinoa or baked sweet potato, a scattering of fresh coriander and toasted flaked almonds.
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- 1 x 400g can chickpeas
- 1 x 400g can chopped tomatoes
- 1 large aubergine, chopped in to bitesize chunks
- 1 courgette, roughly chopped
- 1 small red onion, sliced
- 1 carrot, roughly chopped
- 1 red pepper, chopped in to bitesize chunks
- 3 large medjool dates, chopped
- 60g apricots, chopped
- juice of 1/2 lemon
- 500ml veg stock
- 1/2 tsp each ground coriander, paprika and fennel seeds
- tsp each ground ginger and cumin
- tsp and 1/2 ground cinnamon
- handful of fresh coriander or parsley, chopped
- handful of toasted flaked almonds
- Add a drizzle of olive oil to a large pan and set over a medium heat. Once hot, add the onion to the pan and pop the lid on – leave to sweat for 10 minutes until the onion has softened.
- Once the onion is soft, add the spices, chopped tomatoes and lemon juice to the pan and mix to form a paste.
- Add all of the veggies to the pan, along with the chickpeas, apricots, dates and veg stock.
- Bring the mixture to the boil, then reduce the heat to low and leave to simmer for 30 minutes.
- Serve and enjoy – I love mine served with quinoa, chopped coriander and toasted flaked almonds.
- This tagine will keep in an airtight container in the fridge for up to 3 days, or I like to freeze the extra portions where it will last for up to 6 weeks.