Chickpea, Aubergine and Mushroom Tagine

Main courseServes 4-6

Warm and comforting, this Chickpea, Aubergine and Mushroom Tagine from the team at West Yorkshire based Gordon Rhodes is the perfect antidote to the chilly January weather. Filled with delicious spices, it’s quick and easy to prepare using your slow cooker and is the perfect mid-week warmer. 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 and 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 and leave to stand for 5 minutes before serving.
  5. Top Tip - Add a sprinkling of almonds or fresh coriander before serving with couscous and flatbread.