Aubergine and Chickpea Tagine

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recipe by Kenwood

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon
based on 26 ratings

A delicious and aromatic Moroccan inspired dish. Perfect served with couscous.

recipe updated 9 Nov 2023


  • Red onion icon
    Red onion
    150 g
  • Aubergine icon
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Garlic clove icon
    Garlic clove
  • Tomato purée icon
    Tomato purée
    2 tablespoons
  • Ground sumac icon
    Ground sumac
    2 teaspoons
  • Ground turmeric icon
    Ground turmeric
    2 teaspoons
  • Ground cinnamon icon
    Ground cinnamon
    ½ teaspoon
  • Ground cumin icon
    Ground cumin
    ½ teaspoon
  • Ground coriander icon
    Ground coriander
    ½ teaspoon
  • Tinned chickpeas icon
    Tinned chickpeas
    200 g
  • Dried apricots icon
    Dried apricots
    120 g
  • Vegetable stock icon
    Vegetable stock
    400 g
  • Tinned tomatoes icon
    Tinned tomatoes
    200 g
  • Bay leaves icon
    Bay leaves
  • Coriander icon
    as needed


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice red onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Add tomato purée, ground sumac, ground turmeric, ground cinnamon, ground cumin and ground coriander to the kCook bowl
  13. Season
  14. Cook with filler cap removed - 10 min, 120°C, speed 3
  15. Remove lid
  16. Add tinned chickpeas, dried apricots, aubergine, vegetable stock, tinned tomatoes and bay leaves to the kCook bowl
  17. Replace lid
  18. Cook with filler cap removed - 45 min, 98°C, speed 3
  19. Season to taste
  20. Serve
  21. Garnish with coriander to taste
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