Mushroom and Chickpea Tagine

Ingredients

1. ​400g Oyster mushrooms, sliced
2. 1 tin of chickpeas, drained
3. 1 tbsp ground cumin
4. 1 tbsp ground coriander
5. 2 tsp ground cinnamon
6. 1 red onion, sliced
7. 1 garlic clove, crushed
8. 250ml vegetable stock
9. 40g dried apricots
10. 1 aubergine, cubed
11. 1 large courgette, cubed
12. 4 tbsp harissa paste

Method

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