Nicki's Chick Pea, Aubergine, and Mushroom Tagine

This is a recipe given to me by my friend Nicki, who I met in Portugal.

Serves 4
540 cals per serving
Preparation 20 minutes
Cooking time 40 minutes

105 ml (7tbsp) sunflower oil
1 large onion, peeling and thinly sliced
2 garlic cloves, peeled and finely chopped
10 ml (2 tsp) ground coriander
10 ml (2 tsp) paprika
5 ml (1 tsp) each ground cumin, cinnamon, and turmeric
1.25 ml (1/4 tsp) cayenne pepper
400g (14 oz) can chick peas
400g (14 oz) can chopped tomatoes
300 ml (1/2 pint) vegetable stock
1 large aubergine, about 350g (12 oz), diced
225 g (8 oz) button mushrooms, halved
75g (3 oz) read-to-eat dried apricots
salt and pepper

To serve
225g (8 oz) quick cook couscous
25 g (1 oz) flaked almonds, toasted
15 ml (1 tbsp) chopped fresh parsley

1. Heat 30 ml (2 tbsp) of the oil in a frying pan, add the onion, garlic and spices and fry over a medium heat for 5 minutes until golden. Using a slotted spoon, transfer to a saucepan, with the chick peas and their liquid, tomatoes and stock.
2. Heat another 45 ml (3 tbsp) oil in the frying pan, add the aubergine and fry, stirring, over a high heat for 5 minutes until evenly browned.
3. Add the aubergine to the chick pea mixture. Bring to the boil, cover and simmer gently for 20 minutes.
4. Heat for remaining oil in the frying pan and stir-fry the mushrooms for 4-5 minutes until browned, then add to the stew with the roughly chopped apricots and cook for a further 10 minutes. Check the seasoning.
5. In the meantime, steam the couscous in a muslin-lined steamer for 10 minutes, or according to the packet instructions. Fork through to separate the grains.
6. Pile the couscous onto warmed serving plates and top with the tagine. Scatter over the toasted almonds and chopped parsley and serve at once.