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