Chickpea and aubergine tagine with lemon bulgur
A warmly spiced Moroccan stew of soft aubergine and chickpeas with lemony bulgur wheat.
- Time55 min
- LevelEasy
- Costabout £0.95 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Spread the aubergine on a lined tray, spray with low fat cooking spray and roast for 25 minutes until soft and golden.
25 min - 2
Meanwhile, spray a large pan and cook the onion for 6 minutes. Add the garlic and all the spices and stir for 1 minute.
6 min - 3
Add the tomatoes, vegetable stock, chickpeas and apricots. Simmer for 20 minutes until thick.
20 min - 4
Stir the roasted aubergine into the tagine and heat through.
- 5
Put the bulgur in a bowl with the lemon zest and juice and pour over 400 ml boiling water. Cover and leave for 12 minutes, then fluff with a fork.
12 min - 6
Scatter the coriander over the tagine and serve with the lemon bulgur.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.