Vegetable Stock Cubes
Chickpea Tagine
Serves 4
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Ingredients
2 tbsp Olive Oil
1 Onion, Sliced
3 Garlic Clove, Crushed
1 Small Aubergine, Chunky Diced
1 Cinnamon Stick
2 Bay Leaves
1 ½ tsp Paprika
1 ½ tsp Ground Cumin
1 ½ tsp Ground Coriander
½ tsp Turmeric
1 x 500g OXO Signature Vegetable Stock
1 x 400g Chopped Tomatoes
2 tbsp Tomato Puree
2 x Tins Chickpeas, Drained & Rinsed
125g Semi Dried Apricots
1 tsp Sugar
50g Honey
2 tbsp Fresh Coriander, Chopped
1 tbsp Fresh Parsley, Chopped
Sea Salt & Cracked Black Pepper
Method
Step one
In a large saucepan, add the olive oil, onion, garlic and aubergine, fry for 2 minutes over a medium heat.
Step two
Add all the dry spices and continue to fry for a further 2 minutes.
Step three
Pour in the stock and stir well. Add the chopped tomatoes, tomato puree, chickpeas and apricots.
Step four
Gently simmer for 15 minutes, add the remaining ingredients and taste.
Step five
Season with salt and pepper if required.
(Please ensure food is cooked through and piping hot throughout before serving).
