Serves 4

Stew Ingredients 

1 x Fiid Hearty Moroccan Chickpea Tagine
1 x Tin Chopped Tomatoes
1 x Large Aubergine, cut into chunks
1 x Large Onion, diced
2 x Garlic Cloves, crushed
2 x Tablespoon Harissa Paste
1 x Tablespoon Tomato Puree
1 x Teaspoon Ground Cinnamon
1 x Vegetable Stock cube
1 x Tablespoon Olive Oil

Salt & Pepper
Handful Fresh Coriander

Pickled Red Onion Ingredients 

2 x Red Onions, sliced into rings
250ml Apple Cider vinegar
3 x Tablespoon Caster Sugar
6 x Coriander Seeds
1 x Tablespoon Salt

Method

Pickled Red Onion:

1. Boil the kettle, place your sliced onions in a sieve and hold over the sink while pouring your boiled water over the onions. Place drained onions in a jar or bowl.
2. In a saucepan add the cider vinegar, sugar, salt and coriander seeds. Bring to a simmer and stir to dissolve all the salt and sugar. Once dissolved pour the warm vinegar on top of your onions, cover and allow to sit for up 2 hours before using. Your pickled red onion will keep in the fridge for up to 2 weeks or longer if unopened.

Harissa Moroccan Aubergine Stew:

1. In a large saucepan add olive oil and place on a medium heat, add your onions and allow them to sweat down and become translucent. This should take about 5 minutes.
2. Once your onions are ready add your chopped aubergine along with the crushed garlic, harissa paste, tomato pure and cinnamon. Stir and allow to cook together for 2 minutes.
3. Add your Fiid Hearty Moroccan Chickpea Tagine along with your tin of chopped tomatoes. Fill the empty tin with water and add it to the pan. Drop in your stock cube, stir and bring to a simmer.
4. Allow to simmer for 1 hour with the lid on.
5. Season with salt and pepper to taste and serve, sprinkle your fresh coriander and top with your pretty pink pickled red onions.