Moroccan Chickpea and Aubergine Casserole

Charmaine Lu -

  • 2 tbsp oil
  • 2 chopped aubergines
  • 1 chopped red onion
  • 1 chopped garlic clove
  • 2 tsp ras el hanout
  • 400g tin of chopped tomatoes with herbs
  • 400g tin of chickpeas, drained
  • 15g chopped coriander
  • 1 tbsp toasted almond flakes
  • Heat 2 tbsp of oil in a lidded pan and fry the aubergines for 12 mins or until soft and golden. Add the onion, cook for 5 mins more, then stir in the garlic and ras el hanout to cook for another minute or so.
  • Pour the tomatoes, chickpeas, a pinch of sugar and 200ml of water into the mix. Reduce the heat, cover with the lid and cook for 10 mins. Remove the lid and cook for 5 mins to slightly reduce, then stir in the coriander and scatter with almond flakes to serve.
35 mins
4 serving