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Aubergine, Butternut Squash & Chickpea Tagine

Aubergine, Butternut Squash & Chickpea Tagine

Phil Rhodes, executive chef at Manchester Metropolitan University 
Serves: 15
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Vegan & gluten free

 

Ingredients

  • 1 kg aubergine, roughly chopped
  • 3 butternut squash, roughly chopped
  • 500g mixed peppers, roughly chopped
  • 1kg white onions, roughly chopped
  • 2 sticks celery, roughly chopped
  • ½ bunch fresh coriander, chop leaves & stalks separate
  • 6 dried apricots, roughly chopped
  • 1 GF vegetarian stock cube or equivalent
  • 1 tbsp brown sugar
  • 1 lemon
  • 2 cloves garlic
  • 2 tins chickpeas
  • 1 large tin chopped tomatoes
  • 15g chilli powder
  • 1 cinnamon stick
  • 30g ground coriander
  • 30g cumin
  • 30g paprika
  • 1 star anise
  • ½ tin tom purée
  • Salt & pepper
  • 50 ml vegetable oil
  • Squeeze lemon juice

Method

  1. In a large heavy bottomed pan, heat oil, add onion, celery, garlic, coriander stalks and spices and cook for 5-10 mins or until soft

  2. Add brown sugar, aubergines and butternut squash, stir constantly to combine all the spices
  3. Add tomato purée and cook out for 1–2 mins

  4. Add tomatoes, chickpeas, apricots, stock and seasoning, stir well and cover

  5. You can transfer everything into an ovenproof dish and continue to cook in the oven at 160°C for 1 hour or leave on the hob on a very low heat
  6. After 1 hour take it out of the oven or off the hob, stir well, and add the coriander leaves and lemon juice
  7. Serve with couscous or braised rice for a gluten-free option

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