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Gut Friendly Recipes

Aubergine and chickpea tagine

Aubergine and chickpea tagine
Writer and expert2 years ago
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“Aubergines and chickpeas contain prebiotic fibres that are needed for our good gut bacteria to thrive, which is thought to support a healthy, calmer, mind.” Dietitian Dr Sarah Schenker.


Dairy free, vegetarian

4 people


  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 cloves of garlic, peeled and crushed
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 cinnamon stick, broken in two
  • 1 tsp cayenne pepper
  • 1 small aubergine, cut into bite-sized chunks
  • 2 carrots, peeled and cut into bite-sized chunks
  • 400 g chopped tomatoes
  • 400 g can chickpeas, drained and rinsed
  • 75 g 75g dried apricots, chopped
  • - Juice and zest of an orange
  • - Juice of half a lemon
  • 1 tbsp honey
  • 400 ml vegetable stock
  • 200 g spinach leaves
  • - Handful of flat-leaf parsley, roughly chopped
  • 150 g wholegrain couscous (cooked according to packet instructions)



Heat the olive oil in a large pan and add the onion. Fry for a few minutes to soften, then add the garlic and spices. Cook for 2-3 minutes, add a splash of water if they start to catch.


Add the aubergine and carrot, coat well with the spiced onion mixture and cook for a further 2 minutes, stirring occasionally.


Add the tomatoes, chickpeas, apricots, orange juice and zest, lemon juice, stock and honey.


Season with a pinch of salt and freshly ground black pepper and stir well. Cover the pan with a lid and allow simmer on a low heat for 1 hour.


Add the spinach and parsley for the last 5 minutes of cooking. Serve with wholegrain couscous.

Writer and expert
View precisionbiotics's profile