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TIP: For a meaty alternative for this dish, dice 300g lamb steak and pan-fry over high heat in a glug of olive oil until medium done or cooked to your liking. Sprinkle the lamb pieces over the top of the tagine just before serving.
Preheat the oven to 200°C. Place the aubergine cubes, red-onion wedges, garlic and cherry tomatoes in a large roasting tray. Generously drizzle with the olive oil and season to taste. Roast in the preheated oven until the aubergines are cooked, about 30 minutes.
While the vegetables are roasting, combine the Knorr Tomato Base Dry Cook-In Sauce with the Knorr Beef/ Vegetable Stock, peeled and diced tomatoes, and the drained chickpeas in a large saucepan. Stir continuously over medium heat until the tagine recipe mix has dissolved. Add the roasted vegetables and bring to a gentle simmer. Continue to simmer, uncovered, until the tagine thickens slightly, about 10 - 15 minutes.
Serve the tagine warm, topped with the dried apricots and garnished with the fresh coriander, and the cooked millet alongside.