Cheatin’ Tagine With Herby Salad
Packed with golden aubergines, aromatic spices and sweet apricots, this tagine is inspired by the flavours of North African cuisine. We wanted to make it quick and easy for busy lives so created a cheatin’ version just for you!
Photograph by Niki Webster.
Nutritional information is based on one serving of the full recipe including 1 tablespoon of oil for cooking, 50g (uncooked) quinoa per serving, 2 tablespoons vegan plain soya yoghurt and 1 wholemeal pitta per serving (it doesn’t include the herby salad).
4
Kcal
700
Carbs
103 g
Protein
24 g
Fat
14 g
* Nutritional information per serving.
Ingredients
Tagine
- 3 aubergines, cut into 2cm cubes
- 1 clove garlic, finely chopped (use pre-chopped if short of time)
- 1 tsp ground cumin (optional)
- 1 tsp ground coriander (optional)
- ½ tsp ground cinnamon (optional)
- ½-1 tsp chilli powder (optional)
- 1 x 400g/14 oz tin chickpeas, drained and rinsed
- 1 x 400g/14 oz tin chopped tomatoes
- 3 tbsp tagine paste (our favourite is Belazu, found in Sainsbury’s, but most of the supermarkets will stock either their own brand or at least one other brand. Also find online and in health food shops)
- 250ml/1 cup strong vegan stock (add a little more if it’s sticking to the pan)
- 2 handfuls of apricots, finely chopped or use 2 handfuls of raisins or sultanas
- 2 handfuls green olives (optional)
- 2 preserved lemons, finely chopped (optional)
- Salt and pepper, to taste
Herby salad (optional)
- 2 tsp sugar (ideally brown)
- 2 tsp boiling water
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 2 white onions, finely sliced
- 1 large handful of parsley, stalks removed and roughly chopped
- 1 large handful of fresh mint, stalks removed and roughly chopped
- 1 large handful of fresh coriander, roughly chopped (remove stalks if preferred)
- Salt and pepper, to taste
Optional toppings: fresh coriander, fresh mint, fresh pomegranate seeds, tahini sauce, toasted flaked almonds
High protein toppings: mixed seeds, tahini sauce, toasted flaked almonds, toasted pine nuts, toasted pistachios
Instructions
Tagine
- In a wok or large saucepan fry the aubergine on a medium heat, in a good amount of oil (use an oil spray if reducing fat) and a sprinkling of salt, until it is soft and lightly golden, stirring frequently (or if you prefer, roast it in the oven on 180°C until golden).
- Once the aubergine is lightly golden, add the garlic and fry for a further 2 minutes.
- Add the spices (if using) and fry for a further 2 minutes.
- Add all the other ingredients and stir thoroughly.
- Heat on a medium heat for 15 minutes until most of the stock has been absorbed and you have a nice, thick tagine.
- Try the tagine and add salt and pepper to your taste.
Herby salad
- Using a mug or small jug, mix together the sugar and boiling before adding the olive oil and cider vinegar. Set aside.
- Take a salad bowl, add the onions, fresh herbs and seasoning then pour over the dressing.
Serving suggestions: couscous, cucumber and red onion salad, loubia (Moroccan stewed white beans), pan-fried broccoli, quinoa, roasted cauliflower, roasted red pepper dip, rocket salad with avocado and preserved lemon, saffron rice, tomatoes, vegan plain yoghurt or coconut yoghurt, warm flatbread or sliced pitta