Aubergine (Eggplant) And Chickpea Tagine

• 1 tablespoon olive oil
• 2 onions, peeled and chopped
• 2 celery ribs, trimmed and sliced
• 1 small leek, washed, trimmed and sliced
• 2 garlic cloves, peeled and finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1 (400 g) can chopped organic tomatoes
• 1 large aubergine, diced into cubes
• 2 small red peppers, deseeded and diced
• 2 small yellow peppers, deseeded and diced
• 1 tablespoon vegetable stock powder, wheat free
• 1 (410 g) can chickpeas, drained and rinsed
• 1 tablespoon fresh basil leaf
• 1 tablespoon fresh coriander leaves

1. Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Add the onions, celery, leek and garlic and cook for 2 minutes. Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
2. Mix the stock with 2 tablespoons of boiling water and add to the tagine.
3. Lower the heat and simmer for 40-50 minutes.
4. Add the chickpeas and cook for a further 5 minutes.
5. Add the fresh herbs and serve from the tagine or casserole dish with brown rice.

olive oil, onions, celery, garlic, ground cumin, coriander, cinnamon, tomatoes, aubergine, red peppers, yellow peppers, vegetable stock powder, chickpeas, fresh basil leaf, fresh coriander leaves

Taken from www.food.com/recipe/aubergine-eggplant-and-chickpea-tagine-139864 (may not work)