This all-in-one pot is such a crowd pleaser. I love to prep this dish in advance for a big dinner party or even just for myself. With the soft aubergines, rich Middle Eastern spices and a burst of sweet fruit, it’s a real taste sensation.
• 1 red onion, peeled and finely diced
• 2 garlic cloves, peeled and crushed
• 1 x 5cm piece of fresh ginger, peeled and chopped
• handful of fresh coriander (including stems), with some leaves reserved for garnish
• 2 tbsp tomato purée
• 1 tbsp ground paprika
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 3 aubergines, diced into cubes
• 2 carrots, peeled and sliced
• 1 x 400g tin of chopped tomatoes
• 600ml vegetable stock
• 1 x 400g tin of chickpeas, drained and rinsed
• 60g dried fruit (I like to use apricots or sultanas)
• pomegranate seeds
• boiled basmati rice or
1. Put the red onion, garlic, ginger, coriander, tomato purée, spices and 1 tablespoon of the oil in a blender or food processor and blend into a thick paste.
2. Heat the remaining tablespoon of oil in a large saucepan over a medium-high heat. Add the paste and cook for 1 minute before adding the aubergines, carrots, tomatoes and stock.
3. Bring to the boil, then reduce the heat to a steady simmer, cover with a lid and cook for 35 minutes.
4. Stir in the chickpeas and dried fruit and cook for a further 5 minutes to warm through. Garnish with the reserved fresh coriander leaves and pomegranate seeds and serve with boiled basmati rice or flatbread.