Aubergine and Chestnut Tagine with Herbed Couscous

Tagine or tajine is a North African dish, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking.

a typical tagine vessel

Invented in the desert, where water is scarce, the tagine’s conical top allows moisture escaping from the ingredients to condense on the lid and fall back onto the dish, resulting in fork-tender meat and vegetables using a minimum of liquid.  With the cover removed, the base can be taken to the table for serving.  If you like this recipe then you might also like: Lamb and Date Tagine.

Serves 6
recipe adapted from Delicious magazine

1 tablespoon ground coriander
2 teaspoons ground turmeric
1 tablespoon ground cinnamon
3 tablespoons olive oil
1 red onion, finely chopped
1 red chili, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) aubergines (eggplant), cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
handful each chopped fresh mint and coriander, plus extra coriander to garnish
juice of 2 lemons

Herbed Couscous
450g couscous
2 tbsp olive oil
5 shallots, sliced
handful each chopped fresh coriander and parsley

Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chili, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.  Add the aubergines, cook for 5 minutes, then stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.

Meanwhile, put the couscous into a bowl and season. Pour over 450ml (2 cups) boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.  Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste. Stir the herbs and lemon juice into the tagine. Serve with the couscous.

The Culinary Chase’s Note:   A very aromatic, delicious and satisfying meal!

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