Aubergine and Chick-Pea Tangine

(Made By Nicole)
AUBERGINE AND CHICK-PEA TANGINE
For 4 people

Ingredients
1 small aubergine cut into 1cm dice
10ml/ 2 tsp ground turmeric
2 courgettes, thickly sliced
225g new potatoes, quartered
60 ml/4 tbsp olive oil
600ml 2½ cups passata
1 large onion, sliced
15ml/ 1 tbsp tomato purée
2 garlic cloves, chopped
15ml/ 1 tbsp chilli sauce
150g/2 cups brown cap mushrooms, halved
75g/ ⅓ cup ready-to-eat unsulphured dried apricots
15ml/1 tbsp ground coriander
400g/ 3 cups canned chick-peas, drained and rinsed
10ml/ 2 tsp cumin seeds
Salt and freshly ground black pepper
15ml/ 1 tbsp ground cinnamon
15ml/ 1 tbsp chopped fresh coriander, to garnish


Method

1. Sprinkle salt over the aubergine and courgettes and leave 30 minutes. Rinse and pat dry with a dish towel. Heat the grill to high. Arrange the courgette and aubergine on a baking sheet and toss in 30ml/ 2 tbsp of the olive oil. Grill for 20 minutes, turning occasionally, until tender and golden.


2. Meanwhile, heath the remaining oil in a large heavy-based saucepan and cook the onion and garlic for 5 minutes until softened, stirring occasionally. Add the mushrooms and sauté for 3 minutes until tender. Add the spices and cook for 1 minute more, stirring, to allow the flavours to mingle.



3. Add the potatoes and cook for 3 minutes, stirring. Pour in the passata, tomato purée and 150ml/ ⅔ cup water, cover, and cook for 10 minutes or until the sauce begins to thicken.
   (TIP: I tend to boil the potatoes before adding them otherwise they might not soften enough.)



4. Add the aubergine, courgettes, chilli sauce, apricots and chick-peas. Season and cook, partially covered, for 10-15 minutes until the potatoes are tender. Add a little extra water if the tangine becomes too dry. Sprinkle with chopped fresh coriander and serve with cous-cous and nan-bread.