Quick tagine with date syrup

Cut the aubergines into pieces of 2½ cm. Slice the garlic.

Heat the oil in a frying pan and fry the eggplant and garlic with the ground coriander, pepper and salt for 2 minutes on a high heat.

Meanwhile, let the grilled peppers and chickpeas drain and cut the peppers into pieces.

Add the peppers with the raisins, chickpeas and chicken to the aubergine mixture and bring to high heat on a high heat.

Turn down the heat, put the lid on the pan and let it simmer for 10 minutes on low heat.

Cut the leaves of the coriander roughly and scoop with tagine. Spread over 4 deep plates and drizzle each plate with ½ tice syrup.