Shiraz + Smoky Eggplant & Chickpea Tagine with Spiced Couscous

Ingredients

For the tagine

• 2 medium eggplants, cut into chunks

• 1 can (400g) chickpeas, drained

• 1 brown onion, finely diced

• 3 garlic cloves, crushed

• 1 red capsicum, sliced

• 1 can (400g) crushed tomatoes

• 2 tbsp tomato paste

• 1 cup vegetable stock

• 2 tbsp olive oil

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• 1 tbsp maple syrup

• Salt and cracked black pepper

For the couscous

• 1½ cups couscous

• 1½ cups hot vegetable stock

• 1 tbsp olive oil

• Zest of 1 lemon

• Fresh parsley or coriander

To garnish

• Fresh coriander

• Toasted flaked almonds

• Pomegranate seeds (optional)

Method

1. Roast the eggplant: Preheat oven to 200°C. Toss eggplant with olive oil, salt and pepper. Roast for 25 minutes until golden and tender.

2. Build the flavour: Heat olive oil in a large pan. Sauté onion, garlic and capsicum until softened. Add smoked paprika, cumin, coriander and cinnamon, stirring for 1 minute.

3. Create the sauce: Stir in tomato paste, crushed tomatoes, vegetable stock and maple syrup. Simmer for 10 minutes.

4. Add chickpeas and eggplant: Stir through the chickpeas and roasted eggplant. Simmer for another 10 minutes until the sauce is rich and thick.

5. Prepare the couscous: Pour hot vegetable stock over couscous, cover and stand for 5 minutes. Fluff with a fork and stir through olive oil, lemon zest and fresh herbs.

6. Serve: Spoon couscous into bowls, top with the smoky tagine and finish with coriander, toasted almonds and pomegranate seeds.