Harissa Chickpea Tagine
with yoghurt coated aubergine
One of the standout North African flavours in this tasty tagine is the spice blend ras-el-hanout. The name literally translates as 'head of the shop' a nod to the fact that it's made up of only the finest spices.
Tags:
Calorie Smart
•Veggie
•Spicy
•Quick Prep
Allergens:
Wheat
•Milk
•Almonds
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Chickpeas
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Aubergine
1 unit(s)
Ginger
1 sachet(s)
Ras-el-Hanout
5 grams
Mint
100 grams
Couscous
(Contains Wheat May be present Soya)
75 grams
Yoghurt
(Contains Milk)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Harissa Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)626 kcal
Energy (kJ)2621 kJ
Fat15.4 g
of which saturates2.9 g
Carbohydrate83.2 g
of which sugars19.5 g
Dietary Fiber14 g
Protein24.9 g
Cholesterol0 mg
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Add the couscous to a medium bowl with ½ tsp salt (double for 4p) and pepper.
- Pour 200ml boiling water (500ml for 4p) into the bowl.
- Cover with a plate or cling film and leave to the side for 10 mins (or until ready to serve).
2
- Trim the aubergine, then cut into roughly 2cm pieces. Pop onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
3
- Meanwhile, place a large pan (without oil) over medium-high heat.
- Pick the mint leaves from their stalks and roughly chop (discard the stalks).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Once the pan is hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
TIP: Watch them like a hawk as they can burn easily.
4
- Drain and rinse the chickpeas in a sieve. Pat dry with kitchen paper.
- Return the (now empty) pan to medium-high heat, with a good glug of oil.
- Fry the chickpeas for 4-5 mins until crispy, shifting regularly.
- Add the grated ginger and ras-el-hanout and fry until fragrant, 2-3 mins.
- Add chopped tomatoes and half the harissa then lower heat to medium, cover and leave to simmer until reduced and slightly thickened, 10-12 mins.
5
- Meanwhile, in a medium bowl mix yoghurt, remaining harissa and half the chopped mint.
- Season to taste with salt and pepper.
- Once the aubergine is roasted, add to the harissa yoghurt.
- Stir to coat evenly.
6
- Season the chickpea tagine to taste with salt, pepper and sugar, adding a splash of water if required.
- Fluff up the couscous with a fork and divide between bowls.
- Top with the chickpea tagine and harissa yoghurt aubergine.
- Garnish with the toasted almonds and remaining chopped mint.
