Ingredients:
1 tablespoon olive oil
2 onions, peeled and chopped
2 celery ribs, trimmed and sliced
1 small leeks, washed, trimmed and sliced
2 garlic cloves, peeled and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 (400 g) cans chopped organic tomatoes
1 large aubergines, diced into cubes
2 small red peppers, deseeded and diced
2 small yellow peppers, deseeded and diced
1 tablespoon vegetable stock powder, wheat free
1 (410 g) cans chickpeas, drained and rinsed
1 tablespoon fresh basil leaves
1 tablespoon fresh coriander leaves
Directions:
Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
Mix the stock with 2 tablespoons of boiling water and add to the tagine.
Lower the heat and simmer for 40-50 minutes.
Add the chickpeas and cook for a further 5 minutes.
Add the fresh herbs and serve from the tagine or casserole dish with brown rice.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.