Becky Excell: Lean Bean and Aubergine Tagine

Serves 4; Takes 55-65 Minutes

Vegetarian

Extracted from Feel Good Gluten Free by Becky Excell (Quadrille, £22). Photography by Hannah Hughes

Some nights you want cosy comfort food without spending hours standing over a hot stove, and this recipe guarantees both.

Think tender aubergine with bronzed edges, peppers and carrots tucked into a warmly spiced tomato sauce, then studded with chickpeas and black beans so it packs protein and actually fills you up. The dried apricots melt into little pockets of sweetness that pair with the spices in the best way possible. Spoon it over rice or serve with buckwheat flatbreads and you’ve got a plant-based bowl that feels both comforting and bright.

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You can order Feel Good Gluten Free by Becky Excell here

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Method

Place a large, lidded casserole dish over a medium heat and add the olive oil.

Add the aubergine and fry for 7–8 minutes, stirring now and then, until lightly browned and softened.

Stir in the onion (or leek), carrots and red pepper and cook for 5 minutes, until beginning to soften. Sprinkle in all the spices and stir for 1 minute until fragrant.

Add the tomato purée, chopped tomatoes, chickpeas, black beans, stock, apricots and salt and pepper, bring to a gentle simmer, then cover and cook for 20 minutes, stirring occasionally.

Remove the lid and simmer for 20–25 minutes more at a steady bubble, stirring now and then, until the sauce reduces and clings to the veg.

Scatter with fresh coriander and serve with rice or warm flatbreads, plus lemon wedges for squeezing.

This can be stored in the fridge for up to 4 days in airtight containers; reheat in a pan until piping hot.

Dairy-free, Lactose-free, Vegan, Veggie

FREEZING: Up to 3 months in airtight containers; defrost overnight in the fridge, then reheat gently in a pan until piping hot.