Aubergine (Eggplant) and Chickpea Tagine

Description: A tagine is a Moroccan casserole dish used to maximize flavour. If you don't have a tagine a normal casserole dish works just fine. Goes well over brown rice.

Ingredients:

• 1 tablespoon olive oil
• 2 onions, peeled and chopped
• 2 celery ribs, trimmed and sliced
• 1 small leek, washed, trimmed and sliced
• 2 garlic cloves, peeled and finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1 (400 g) can chopped organic tomatoes
• 1 large aubergine, diced into cubes
• 2 small red peppers, deseeded and diced
• 2 small yellow peppers, deseeded and diced
• 1 tablespoon vegetable stock powder, wheat free
• 1 (410 g) can chickpeas, drained and rinsed
• 1 tablespoon fresh basil leaf
• 1 tablespoon fresh coriander leaves

Steps:

1. Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
2. Mix the stock with 2 tablespoons of boiling water and add to the tagine.
3. Lower the heat and simmer for 40-50 minutes.
4. Add the chickpeas and cook for a further 5 minutes.
5. Add the fresh herbs and serve from the tagine or casserole dish with brown rice.