2 pouches Whitworths Protein by Nature Moroccan Grains
2 tbsp olive oil
2 large carrots peeled and chopped
2 aubergines, chopped into 1 inch squares
2 large red onion cut into wedges and layers separated
3 cloves garlic, grated
1 inch fresh ginger, peeled and grated
3 tsp ras al hanout spice mix (alternatively use garam masala)
2 tsp cumin seeds
1 large cinnamon stick
Freshly cracked black pepper to taste
1 x 400g tinned chopped tomatoes
200ml vegetable stock
1 x 400g tinned chickpeas (do not drain)
2 preserved lemons
1/2 tsp Saffron (optional)
8 dried apricots chopped
20g fresh parsley, chopped
READY... STEADY... COOK...
To make the tagine, heat 2 tbsp of olive oil in a large saucepan over a medium heat and add in the chopped Carrots and cook for 5 minutes before adding in the aubergine, red onion, garlic, ginger, ras al hanout, cumin seeds, cinnamon and black pepper. Cook for a further 3 minutes, stirring occasionally.
Add in the chopped tomatoes, stock, chickpeas with its water, persevered lemons and saffron. Mix thoroughly before reducing the heat to low, covering and allowing to simmer for 20 - 25 minutes.
Once the Tagine has simmered and reduced, stir in the apricots and chopped parsley.
Cook the Whitworths Protein by Nature Moroccan Grains as per back of pack instructions and spoon into a serving bowl and serve alongside the Tagine.