This hands-off dish tastes like it’s been slowly simmered for hours. Cooking some of the pomegranate seeds, as well as sprinkling more on top, adds little pops of tart sweetness, which helps to elevate the flavour.
2 aubergines (about 500g total), trimmed and cut into 2cm chunks
3 garlic cloves, skin on
125 g tagine paste, we use Belazu
2 x 400g tins chickpeas
100 g pomegranate seeds
You will also need
1 Tbsp. olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a
medium casserole dish
(that has a lid) or tagine
(see GH TIP), mix the
aubergines, garlic, tagine
paste, olive oil and plenty
of seasoning. Cover and
cook in oven for 30min,
until the aubergines are
starting to soften.
Step 2Add the chickpeas
with their liquid to the
aubergines, along with
75g pomegranate seeds,
and gently stir together.
Re-cover dish and return to the oven for 30min,
until everything has started
to break down and the
sauce has reduced.
Step 3Scoop out the garlic
cloves, squeeze the garlic
from the skins (discard
skins) and mash briefly
with a fork, then stir back
into the tagine. Check
seasoning and scatter over
the remaining pomegranate
seeds to serve.
GH TIP:
If you have a tagine, now’s the time to use it – the conical lid traps steam and lets it slowly condense and trickle back into the stew. But a cast-iron casserole will also work.
Per serving:
Calories: 337
Protein: 11g
Total fat: 17g
Saturates: 2g
Carbs: 27g
Total sugars: 7g
Fibre: 13g
Minimal effort, maximum flavour. 46 of our easiest dinner recipes to try this week
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
