Quick Chickpea & Vegetable Tagine

Quick Chickpea & Vegetable Tagine

Serves 4

Full Choice 1½ pts per serving

No Count 1 pt for the whole recipe  (I would count ½pt per serving)

frylight spray

1 aubergine, cubed

2 red peppers, thickly sliced

1 red onion, cut into wedges

1 tbsp rose harissa or harissa (½pt)

4 garlic cloves, chopped

2.5cm (1") fresh ginger, finely chopped

1 cinnamon stick

1 x 400g can chickpeas, drained & rinsed

1 x 400g tin chopped tomatoes

575ml veg stock

1 tbsp tomato paste

1 tsp sugar (½pt)

2 tbsp flat leaf parslety, chopped to garnish

Heat a large pan and spray with frylight.  Add the aubergine and cook for 5 mins.  Add the peppers and onion and cook for 5 mins.  stir in the harissa, garlic and ginger and cook for 2 mins,

Add remaining ingredients, except for the parsley and bring to the boil.  Simmer 15 mins adding a little water if necessary.  Season and sprinkle over the parsley.

Perfect with hot couscous.

Great as a get-ahead meal as it gets better on standing.  Make the night before, chill in the fridge overnight and thoroughly re-heat when ready to eat.

Note: Rose Harissa is made by Belazu and can be purchased in Tesco.  Standard harissa will be an acceptable substitute if you can't get it.