Aromatic Aubergine, Apricot and Chickpea Tagine with Millet
Tips
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.
Knorr Tomato Base Dry Cook-In Sauce adds a hearty flavour to this aubergine and chickpea tagine. Serve with millet from our list of Future 50 Foods - one of Africa's favourite and most nutritious grains.
Feeds
4Person
Preparation time
45Min.
easy
Ingredients
- 2 large aubergines cut into cubes
- 2 red onions peeled and cut into wedges
- 3 garlic cloves peeled and crushed
- 300 g cherry tomatoes drizzled in olive oil
- 1 ml salt, to season
- 1 ml Robertsons Black Pepper, to taste
- 1 x 48 g Knorr Tomato Base Dry Cook-in-Sauce
- 1 Knorr Vegetable Stock Pot dissolved 500 ml hot water
- 400 g peeled and diced tinned tomatoes
- 400 g tinned chickpeas drained
- handful fresh coriander to garnish
- 174 g (more or less) per 4 servings each of cooked millet
- dried apricots diced to top
Preparation method
Nutrition
- Nut Free
- Vegetarian
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