From the OPR kitchen
Aubergine, chickpeas and apricots make a warm, softly spiced pot.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Aubergine and chickpea tagine
At home recipes · Family
Aubergine, chickpeas and apricots make a warm, softly spiced pot.
15 min prep · 30 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Warm olive oil and soften onion for 6 minutes. Add aubergine and cook for 8 minutes, turning.
- 2Stir in cumin and cinnamon, then tomatoes, 200 ml stock, chickpeas and apricots. Near the end, cover couscous with the separate 240 ml boiling stock and stand for 5 minutes, or follow its packet.
- 3Bring to a gentle simmer and cook for about 30 minutes, stirring occasionally and adding water if it becomes too thick. Check all vegetables and pulses are completely tender.
- 4Check aubergine is completely tender. Season and serve the hot tagine over fluffed couscous.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
Families who've made this
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