Mushroom and Chickpea Tagine

 

Ingredients

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• 400g Oyster mushrooms, sliced

• 1 tin of chickpeas, drained

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 2 tsp ground cinnamon

• 1 red onion, sliced

• 1 garlic clove, crushed

• 250ml vegetable stock

• 40g dried apricots

• 1 aubergine, cubed

• 1 large courgette, cubed

• 4 tbsp harissa paste

  

Method

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1. Gently sauté the onion and garlic with the spices for about 5 minutes. Add the chickpeas, mushrooms, aubergine and courgette and turn up the heat.

2. Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15 – 20 minutes.

3. Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.

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To serve

• add 30g pine nuts, toasted

• 1 handful of parsley, chopped