Vegetable Tajine - Penny Melville-Brown

Ingredients

• 2-3 tablespoons Olive Oil
• 1 aubergine, thickly sliced and each slice cut in to quarters or smaller
• 2 Red peppers, de-seeded and cut in to pieces about 1 cm square
• 1 Large courgette, thickly sliced and each slice cut in to quarters
• 1 Onion, peeled and cut in to 1 cm dice
• 2 Cloves garlic, peeled and crushed*
• 2 inches Cinnamon stick
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon ground paprika
• 1lb/450g Fresh tomatoes, peeled and diced
• 1/2 teaspoon Harissa paste
• 1 400g tin chickpeas, drained
• 8 Dried dates, chopped
• 1 tablespoon Coriander leaves, chopped