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Place the tagine on a medium heat with a drizzle of olive oil. Add the onion, garlic, celery and spices, and cook for 5-10 minutes.
Add the aubergines and continue cooking for another 10 minutes, stirring continuously to get all the spices and flavours into the aubergine.
Now, add the tomatoes, chickpeas and their water, the stock cube and the apricots/dates. Season with salt and pepper, give it a good stir, then place the lid on for 1 hour, or until thick and the aubergine is cooked through.
With a few minutes to go, cook the couscous according to the packet instructions, then add the zest and squeeze in the juice. Serve next to the stew, with a dollop of yoghurt, coriander and sliced almonds.