Aubergine, freekeh and cashew tagine

Ingredients

Store Cupboard

  • 100g of cashew nuts
  • 2 tbsp of tomato purée
  • 250ml of vegetable stock
  • 1 tsp black treacle
  • 50g of currants
  • sea salt
  • 2 tbsp of plain flour
  • 1/2 tsp table salt

Cereals, Grains & Pasta

  • 200g of freekeh

Oils & Vinegars

  • 6 tbsp of vegetable oil
  • 1 tbsp of sherry vinegar

Fruit & Vegetables

  • 2 large onions, finely chopped
  • 3 garlic cloves, crushed
  • 2 aubergines, cut into 2cm dice

Salad & Fresh Herbs

  • 1 knob of fresh ginger, 2cm long, grated
  • 2 tsp saffron strands, soaked in 1 tbsp of warm water for 10 minutes
  • 1 bunch of coriander, chopped
  • 1 tsp coriander seeds

Cooking Sauces

  • 400ml of passata, or a 400g tin of chopped tomatoes

Spices & Dried Herbs

  • freshly ground black pepper
  • 2 tbsp of cumin seeds
  • 1 tbsp of fennel seeds
  • 1 tbsp of yellow mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp sweet smoked paprika