RECIPE - Aubergine (eggplant) & chickpea (garbanzo) tagine (VEGAN)

[Guest guest]

Hi everyone,

 

It seems to have been a bit quiet around here recently, probably because this is

a hectic time of year for many folk.   It would be great if we can start the

ball rolling again with lots of favourite recipes.  Here's my contribution. 

 

A friend of mine recently shared a wonderful recipe with me and I thought I

would pass it on to the group.   I made a few tweaks so the recipe below is

the version as I made it.

 

AUBERGINE (EGGPLANT) AND CHICKPEA (GARBANZO) TAGINE (VEGAN)

 

(my note - you don't need to use a tagine, I used a heavy based saucepan with a

tight fitting lid)

 

SERVES 4 (very generously)

 

1 small eggplant

2 zucchini, thickly sliced

20 ml (approximately)/1.5 tablespoons olive oil

1 large onion, sliced

2 cloves garlic, chopped

150 grams/5-6 ounces brown cap mushrooms, halved

1 teaspoon ground coriander seeds

1 teaspoon cumin seeds (or omit the seeds and use a little extra ground cumin if

preferred)

1 teaspoon ground cumin seeds

1 teaspoon ground cinnamon

2 teaspoons ground turmeric

225 grams/8 ounces new potatoes, quartered

400 gram/8 ounce tin of peeled tomatoes

1 tablespoon tomato puree

¼ - ½ teaspoon (or more if you wish) dried chili pepper flakes

75/approx 3 ounces grams dried apricots

400 grams/8 ounces tinned chickpeas/garbanzos (drained and rinsed)

salt (optional) and freshly ground black pepper

1 tablespoon chopped fresh coriander/cilantro

 

Salt eggplant and zucchini.  Leave for 30 minutes then rinse and dry the

vegetables.  NOTE - This salting step is optional and I didn’t do it but I

have included the instructions here for those who want them.

 

Heat grill (broiler) to high.  Dry vegetables and rub with a little oil, making

sure vegetables are completely covered with a thin layer of oil.  Put

vegetables on a baking sheet and grill (broil) for 20 minutes, turning

occasionally, until vegetables are golden and tender.

 

Heat remaining oil over low heat in a heavy saucepan.  Cook onion for 5 minutes

or until softened.  If the onions seem to need a little extra moisture add

about 1 tablespoon of water.  This will be enough to let the flavour of the

onions develop without adding extra oil.  When the onions are soft but not

brown, add the grated or very finely chopped garlic and cook for a further

minute.  Make sure not to let the garlic burn as it will make the whole dish

taste bitter.

 

Add the mushrooms and cook for a further 3 minutes. 

 

Add the spices and cook for 1 minute, stirring constantly.

 

Add the potatoes and cook for 3 minutes, stirring occasionally.

 

Add the tomatoes (with juice), tomato puree and 150 ml/5 ounces water.  Cover

and cook for 10 minutes until the sauce begins to thicken.

 

Add the vegetables, chili flakes, apricots and chickpeas/garbanzos.  Season to

taste (if required) and cook, partially covered, for another 10-15 minutes or

until the potatoes are tender.  Add a little extra water if it seems too dry. 

 

Sprinkle with coriander (cilantro) to serve.

 

I served this with plain boiled brown rice and homemade hummous.  It was

absolutely delicious with a real depth of flavour thanks to the spices.

 

The only thing I did slightly differently from the recipe above is that I used

chickpeas/garbanzos I had cooked myself.  I needed some for the hummous anyway

so I thought I might just as well also use home-cooked ones for the main dish.

 

 

Cheers from Marie in Haarlem, Netherlands

 

 

 

 

 

 

[Guest guest]

That one sounds tasty Marie, hmm one worth considering for late summer when

aubergine and courgette are in season.

 

Dr Dragon and I tried a butter bean pie recipe not long ago - it was okay but

rather bland, so we will try it again and jazz it up and then I will post the

recipe!

 

The Dragon (aka High Priestess Enchanting Even weave)

 

Current stitching - Map of Durham, Cat Ornaments, The Hikers, Green Man

 

http://tempewytch.blogspot.com/

 

http://tempewytch.diaryland.com/