Cheatin’ Tagine With Herby Salad

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
• 3 tbsp tagine paste (our favourite is Belazu, found in Sainsbury’s, but most of the supermarkets will stock either their own brand or at least one other brand. Also find online and in health food shops)
• 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 and pepper, to taste

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)
• Salt and pepper, to taste

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