Chickpea, Aubergine and Mushroom Tagine

Main courseServes 4

For a light supper that’s easy to make and full of flavour, this Chickpea, Aubergine and Mushroom Tagine from Gordon Rhodes ticks all the boxes. Using their V and Easy Supreme Green Veggie Tagine Recipe Sauce Mix, this vegetarian dish is perfect for summer dining and is delicious served with couscous and seasonal salad. For more recipe inspiration and to buy their range online visit www.gordonrhodes.co.uk

Ingredients

1 x packet of V and Easy Supreme Green Veggie Tagine Recipe Sauce Mix

2 x 400g tin chickpeas

1 x tin chopped tomatoes

1 x large onion, chopped

1 x aubergine, chopped

500g mixed mushrooms, sliced

400ml water

Method

  1. Drain the chickpeas and add to your slow cooker pot with the tomatoes and chopped vegetable
  2. Blend the V and Easy Supreme Green Veggie Tagine Recipe Sauce Mix with the water, add to the slow cooker pot, stir thoroughly.
  3. Cover and cook for 4 hours on high or 8 hours on low until the vegetables are tender and cooked through (keep covered during cooking, cooking times may vary between slow cooker models).
  4. Remove the lid leave to stand for 5 minutes before serving.
  5. Top Tip – add a sprinkling of almonds or fresh coriander and serving with couscous and flatbread.