Aubergine and Chick Pea Tagine

Spiced with coriander, cumin, cinnamon, turmeric and a dash of chilli sauce, this Moroccan-style stew makes a filling supper dish. Obviously to make a bit pot for Hafla contributions, times the ingredients by 2 or 4 or 6 or 8 . . . depends on how much you like it...

Ingredients
1 aubergine (cut into 1cm/half inch cubes)
2 courgettes, (thick sliced or cubed)
Olive oil
1 large onion
2 garlic cloves
150g/5oz/2 cups chestnut mushrooms (halved)
1 tbsp ground coriander
1 tbsp ground cinnamon
2 tsp cumin seeds
2 tsp turmeric
225g/8oz new potatoes (quartered)
600ml/1 pint passata (Passata di pomodoro, are tomatoes that have been "passed" through a sieve to remove seeds and lumps). I just blended a load of tomatoes for a similar effect!
1tbsp tomato puree
15ml/1 tbsp chilli sauce
75g/3oz ready to eat apricots (but I used figs)
400g/4oz/3 cups canned chick peas (drained and rinsed)
Salt and black pepper
Fresh coriander to garnish

Recipe
• Salt aubergines and courgettes, leave 30mins, pat dry.
• Arrange courgettes and aubergines on a baking tray, toss in 2 tbsp olive oil, and grill on high for 20 minutes. Turn occasionally until gold and tender.
• Heat 2 tbsp olive oil in large heavy-based saucepan. Cook onion and garlic for 5 minutes, until softened.
• Add mushrooms and sauté for 3 minutes until tender.
• Add all the spices, cook for 1 minute, stirring all together.
• Add potatoes, cook for 3 minutes.
• Pour in passata, tomato puree, quarter pint of water, cover and cook for 10 minutes or until sauce begins to thicken.
• Add aubergines, courgettes, chilli sauce, apricots/figs, and chick peas. Season and cook, partially covered for 10-15 minutes until the potatoes are tender.
• Add water if the tagine becomes too dry.
• Sprinkle with chopped fresh coriander to serve.