The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 garlic clove
- 75g pomegranate seeds
- 4 tbsp tomato purée
- 2 pepper
-
230g chickpeas(Chickpeas, water, salt)
- 1 handful of fresh flat-leaf parsley
-
4 tsp harissa paste(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 aubergine
-
160g quinoa(quinoa (100%))
- 2 pepper
-
4 tbsp Moroccan seasoning(cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
-
800g chopped tomatoes(Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 onion
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 69Kcal | 453Kcal |
| 288kJ | 1897kJ | |
| Fat | 2.2g | 14g |
| of which saturates | 0.4g | 2.8g |
| Carbohydrates | 8g | 52g |
| of which sugars | 3.8g | 25g |
| Protein | 2.6g | 17g |
| Salt | 0.1g | 0.68g |
| Fibre | 2.8g | 18g |
Vegan
1/3 daily fibre
5 of 5 a day
Low sat fat
Aubergine & Chickpea Tagine with Quinoa
Calling all tagine-lovers: Mindful Chef x Comptoir Libanais have partnered to create this delicious, richly-flavoured tagine. Starring gooey roasted aubergines and fibre-rich chickpeas, simmered in harissa tomato sauce. Soak up all the flavour with a side of fluffy quinoa and pomegranate seeds for sweetness.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins until cooked, then drain.
- Dice the peppers into 2cm squares. Dice the aubergines into 1cm cubes. Place the aubergine on a lined baking tray and toss with 1 tbsp oil. Roast in the oven for 20-25 mins, until soft. For the final 15 mins of roasting, add the pepper to the tray and roast together until both are soft.
- Meanwhile, finely dice the onion. Heat a large frying pan over medium heat with 1 tsp oil. Once hot, add the onion and cook for 3-4 mins until softening. Finely chop or crush the garlic. Add the garlic, Moroccan seasoning and harissa paste to the pan. Drain and rinse the chickpeas, then add to the pan along with the tomato puree and chopped tomatoes. Simmer together for 8-12 mins, until the sauce has thickened. Add a splash of water if it gets too thick.
- Once the vegetables are roasted, stir them into the tagine. Season with sea salt to taste.
- Serve the quinoa in bowls, topped with the tagine. Scatter over the pomegranate seeds. Roughly tear over the parsley to garnish.
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