Make a batch of our aubergine and pepper tagine at the start of the week for a couple of lunches, and then put extra portions in the freezer for a rainy day
Prep:15 mins
Serves 4
2 aubergines, cut roughly into small chunks3 mixed peppers (not green) cut into small chunks1 red onion, roughly chopped2 tbsp olive oil3 tbsp baharat spice mix2 garlic cloves, crushed or finely grated2 x 400g cans chopped tomatoes200ml vegetable stock or water700g jar haricot beans, drained and rinsed
STEP 1Heat the oven to 220C/200C fan/gas 7. Mix the aubergines, peppers, onions, olive oil, baharat, garlic and 1 tsp sea salt flakes in a large, deep roasting tin. Roast for 30-40 mins until the vegetables are just charring around the edges.STEP 2Add the tomatoes, stock or water and haricot beans, mix well, then return to the oven for a further 30 mins to reduce the sauce. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then warm through in a pan or roasting tin in the oven at 180C/160C fan/gas 4 for 30 mins or until piping hot.STEP 3Taste and adjust the salt as needed using the smoked sea salt, if you have it. Drizzle with the extra virgin olive oil, then scatter with the herbs and flaked almonds before serving hot, with couscous or flatbreads on the side.
