Moroccan Chick Pea and Vegetable Stew

 

Moroccan Chick Pea and Vegetable Stew

 

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Serves1

 

1 small aubergine, cubed

Fry light

1/2 onion, thinly sliced

1 garlic clove, crushed

1/2 tsp ground cumin

1/2 tsp paprika

Pinch of cayenne pepper

198g/7oz chopped tomatoes

198g/7oz can of chick peas, drained

Salt n pepper

Dash of harissa paste(optional)

Finely chopped parsley or coriander to garnish

 

For the citrus and mint couscous

85g/3oz couscous

Grated zest and juice of 1/2 lemon

1 tbsp chopped mint

Salt n pepper

 

1. Spray the aubergine with fry light and cook under an overhead preheated grill or in a cast iron ridged pan until it starts to soften and colour. Set aside.

2. Spray a heavy pan with fry light

 and set over a med heat . When hot, add the onion and garlic and cook gently until golden. Stir in the spices and cook for 1 min, then add the tomatoes and cook for 5-10 mins until the sauce has reduced a little.

3. Add the chick peas and aubergine and season to taste with salt n pepper. Heat through gently and then stir in a dash of harissa(optional).

4. While the stew is cooking, make the couscous. Put it in a bowl and cover with boiling water. Leave to stand for about 5-10 mins until the couscous has absorbed all the water. Stir in the lemon zest and juice and chopped mint, fluffing up the grains with a fork. Season to taste and serve with the hot stew, sprinkled with parsley or coriander.