Moroccan Chickpea Pumpkin and Eggplant Tagine

INGREDIENTS

2 Canned chickpeas

1/4 pumpkin

2 medium eggplant

2 cans of diced tomatoes or 5-6 chopped tomatoes

2 cloves garlic

3 tsp Ras el hanout spice mix

1 tsp paprika

Salt to taste

4tbsp olive oil

2 cups water

METHOD

1. Chop the pumpkin and eggplant into 5cm cubes

2. Add the olive oil to a large pan

3. When the oil has heated up, add the garlic and fry for a minute

4. Add tomatoes and spices, cook for a few minutes

5. Add the cubed eggplant and cook for 2 minutes

6. Then add pumpkin and cook for another minute

7. Now add the chickpeas and the water and stir

8. Cover and simmer on low for 30-40min, keep stirring every ten minutes

9. Once the vegetables have softened remove from fire

10. Serve with couscous

Enjoy x