Moroccan Vegetable Tajine

Serves: 5

INGREDIENTS:

2 tablespoons oil

1 medium eggplant, cut into half, then into wedges

½ jar Charmaine Solomon’s Moroccan Spice Blend

11/2 cups water

6 dried apricots, halved

6 dates or prunes, pitted and halved

200g carrot, cut into 5cm chunks

1 cup cooked chickpeas or 1 tin chickpeas, drained

200g butternut pumpkin, peeled and cut into 5cm chunks

200g zucchini cut into batons

2 tablespoons chopped coriander

2 tablespoons toasted slivered almonds

METHOD:

Heat the oil in a large, wide pan when hot, cook the wedges of eggplant until golden on both sides.

Add Charmaine Solomon’s Moroccan Spice Blend and water, the dried fruit, carrot and chickpeas. Cook, covered for 5 minutes, then add the pumpkin and zucchini, stir and cover tightly and cook a further 15 minutes.

Serve arranged on steamed couscous and garnish with coriander and almonds.