Aubergine, freekeh and cashew tagine
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This wonderful vegan tagine recipe is full of fragrant spices, creamy cashews, earthy freekeh grains and soft, yielding aubergine. This recipe is taken from New Classics by Marcus Wareing, published by Harper Collins. Photography by Jonathan Gregson.
First published in 2018
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Ingredients
Metric
Imperial
Tagine
- 100g of cashew nuts
- 200g of freekeh
- 6 tbsp of vegetable oil
- 2 large onions, finely chopped
- 3 garlic cloves, crushed
- 1 knob of fresh ginger, 2cm long, grated
- 2 tbsp of tomato purée
- 400ml of passata, or a 400g tin of chopped tomatoes
- 250ml of vegetable stock
- 1 tbsp of sherry vinegar
- 1 tsp black treacle
- 50g of currants
- 2 tsp saffron strands, soaked in 1 tbsp of warm water for 10 minutes
- 2 aubergines, cut into 2cm dice
- 1 bunch of coriander, chopped
- sea salt
- freshly ground black pepper
Spice mix
- 2 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tbsp of yellow mustard seeds
- 1 tsp coriander seeds
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp sweet smoked paprika
- 2 tbsp of plain flour
- 1/2 tsp table salt
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place the cashew nuts on a roasting tray and bake for 6–10 minutes until golden. Remove, leave to cool, then chop roughly. Reduce the oven temperature to 160°C/gas mark 3
- 100g of cashew nuts
3
Cook the freekeh for half of the time stated on the packet instructions, then drain
- 200g of freekeh
4
Heat 2 tablespoons of the vegetable oil in a large casserole dish over medium heat. Add the onions, season with sea salt and pepper and sauté for about 10 minutes until they are soft but not coloured. Add the garlic and ginger for the last 3–4 minutes, then add the tomato purée, the passata or chopped tomatoes, stock, vinegar, treacle, currants and saffron to the casserole and remove from the heat
- 2 tbsp of vegetable oil
- 2 large onions, finely chopped
- 3 garlic cloves, crushed
- 1 knob of fresh ginger, 2cm long, grated
- sea salt
- freshly ground black pepper
- 2 tbsp of tomato purée
- 400ml of passata, or a 400g tin of chopped tomatoes
- 250ml of vegetable stock
- 1 tbsp of sherry vinegar
- 1 tsp black treacle
- 50g of currants
- 2 tsp saffron strands, soaked in 1 tbsp of warm water for 10 minutes
5
Heat a dry large frying pan over high heat and, when hot, add the spices for the spice mix and stir them for 3–4 minutes until fragrant. Transfer the spices to a mortar and crush with the pestle. Mix with the flour and table salt in a bowl
- 2 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tbsp of yellow mustard seeds
- 1 tsp coriander seeds
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp sweet smoked paprika
- 2 tbsp of plain flour
- 1/2 tsp table salt
6
Add 2 tablespoons of vegetable oil to the frying pan and place back on the heat. Season the diced aubergine generously with the spiced flour and fry it in the oil, in batches, until golden, adding more oil with each batch as necessary
- 2 aubergines, cut into 2cm dice
- 4 tbsp of vegetable oil
7
Add half of the chopped coriander to the casserole and mix well. Add the part-cooked freekeh and the spiced aubergine. Sprinkle with three-quarters of the cashew nuts
- 1 bunch of coriander, chopped
8
Bring to the boil, cover with a lid and transfer to the oven for around 1 hour until the freekeh is tender and the sauce thickened. Serve sprinkled with the remaining coriander and cashew nuts
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