Cheatin' Tagine With Herby Salad

Name: Cheatin' Tagine With Herby Salad
Ingredients: Tagine; 3 aubergines, cut into 2cm cubes; 1 clove garlic, finely chopped (use pre-chopped if short of time); 1 tsp ground cumin (optional); 1 tsp ground coriander (optional); ½ tsp ground cinnamon (optional); ½-1 tsp chilli powder (optional); 1 x 400g/14 oz tin chickpeas, drained and rinsed; 1 x 400g/14 oz tin chopped tomatoes; 250ml/1 cup strong vegan stock (add a little more if it’s sticking to the pan); 2 handfuls of apricots, finely chopped or use 2 handfuls of raisins or sultanas; 2 handfuls green olives (optional); 2 preserved lemons, finely chopped (optional); Salt; pepper; Herby salad (optional); 2 tsp sugar (ideally brown); 2 tsp boiling water; 3 tbsp olive oil; 1 tbsp cider vinegar; 2 white onions, finely sliced; 1 large handful of parsley, stalks removed and roughly chopped; 1 large handful of fresh mint, stalks removed and roughly chopped; 1 large handful of fresh coriander, roughly chopped (remove stalks if preferred); Optional toppings: fresh coriander, fresh mint, fresh pomegranate seeds, tahini sauce, toasted flaked almonds; High protein toppings: mixed seeds, tahini sauce, toasted flaked almonds, toasted pine nuts, toasted pistachios

www.veganrecipeclub.org.uk

Packed with golden aubergines, aromatic spices and sweet apricots, this tagine is inspired by the flavours of North African cuisine. We wanted to make it quick and easy for busy...

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

Tagine
3 aubergines, cut into 2cm cubes
1 clove garlic, finely chopped (use pre-chopped if short of time)
1 tsp ground cumin (optional)
1 tsp ground coriander (optional)
½ tsp ground cinnamon (optional)
½-1 tsp chilli powder (optional)
1 x 400g/14 oz tin chickpeas, drained and rinsed
1 x 400g/14 oz tin chopped tomatoes
250ml/1 cup strong vegan stock (add a little more if it’s sticking to the pan)
2 handfuls of apricots, finely chopped or use 2 handfuls of raisins or sultanas
2 handfuls green olives (optional)
2 preserved lemons, finely chopped (optional)
Salt
pepper
Herby salad (optional)
2 tsp sugar (ideally brown)
2 tsp boiling water
3 tbsp olive oil
1 tbsp cider vinegar
2 white onions, finely sliced
1 large handful of parsley, stalks removed and roughly chopped
1 large handful of fresh mint, stalks removed and roughly chopped
1 large handful of fresh coriander, roughly chopped (remove stalks if preferred)
Optional toppings: fresh coriander, fresh mint, fresh pomegranate seeds, tahini sauce, toasted flaked almonds
High protein toppings: mixed seeds, tahini sauce, toasted flaked almonds, toasted pine nuts, toasted pistachios