By Sprout / Wednesday, 13 May 2020 / Topics:
1 Tablespoon olive oil, plus 1 tablespoon extra
2 Eggplant, cut into bite-sized pieces
1 Zucchini, diced
1 Brown onion, finely diced
4 Garlic cloves, thinly sliced
Thumb-sized piece of ginger, finely chopped
½ Bunch of parsley, stems finely chopped and leaves picked
1 Tablespoon yellow mustard seeds
2 Tablespoons ground coriander
2 Tablespoons ground cumin
500mL Tomato passata
Pinch of salt
400g Tin chickpeas, rinsed and drained
2 Tablespoons flaked almonds
Cous cous salad:
1 Cup reduced-salt chicken stock
⅔ Cup instant cous cous
2 Tablespoons sunflower seeds
2 Tablespoons currants
2 Tablespoons cornichons, finely chopped
½ Cup green olives
1. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook eggplant for 4-5 minutes or until golden brown and tender. Transfer to a large bowl. Heat remaining one tablespoon oil in the same pan and cook zucchini for 2-3 minutes or until golden. Add onion, garlic, ginger and parsley stems and cook for 1-2 minutes or until onion has softened and mixture is fragrant.
2. Return eggplant to the pan. Stir through mustard seeds, coriander and cumin and cook for a further minute or until fragrant. Add tomato passata and chickpeas and cook for 3-4 minutes or until slightly thickened and reduced. Season with a pinch of salt.
3. Meanwhile, make the cous cous salad. Warm stock in a small saucepan over high heat. Place cous cous in a medium bowl and pour over stock. Allow to sit for two minutes before fluffing with a fork. Stir in sunflower seeds, currants, cornichons, half the olives and half the parsley leaves.
4. Finish tagine with remaining half the olives. Divide cous cous and tagine between serving bowls. Garnish with flaked almonds and remaining parsley leaves.