Middle_Eastern
Middle Eastern - Stews and Tagines
Baba Ganoush Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 2 aubergines, cubed
- • 240g cooked chickpeas
- • 1 onion, finely chopped
- • 3 cloves garlic, minced
- • 400g tinned crushed tomatoes
- • 1 tsp ground cumin
- • 1 tsp sweet paprika
- • 3 tbsp olive oil
- • 250ml vegetable stock
Preparation Steps
1
Phase 1
Heat the olive oil in a heavy pot and brown the aubergine over medium-high heat until golden.
2
Phase 2
Add the onion, garlic, cumin, and paprika and fry until softened.
3
Phase 3
Pour in the crushed tomatoes and stock, cover, and simmer gently for 30 minutes.
4
Phase 4
Add the chickpeas and simmer uncovered for 15 minutes, until the aubergine is meltingly tender.
5
Phase 5
Reduce the sauce until thick and glossy, then season with salt and pepper.
6
Phase 6
Rest for 5 minutes and serve warm with flatbread.