Mushroom and Chickpea Tagine
Ingredients
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400g Oyster mushrooms, sliced
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1 tin of chickpeas, drained
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1 tbsp ground cumin
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1 tbsp ground coriander
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2 tsp ground cinnamon
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1 red onion, sliced
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1 garlic clove, crushed
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250ml vegetable stock
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40g dried apricots
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1 aubergine, cubed
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1 large courgette, cubed
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4 tbsp harissa paste
Method
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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.
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Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15 – 20 minutes.
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Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.
To serve
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add 30g pine nuts, toasted
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1 handful of parsley, chopped