Spicy Chick-Pea Stew

Spicy Chick-Pea Stew

Serves 4

1 1/2 tbsp oil

1 onion, chopped

2 garlic cloves, crushed

1 large carrot, chopped

1 tsp each ground ginger, cinnamon, turmeric

2 tsp ground cumin, coriander

1 tsp chilli powder

1/2 small aubergine, chopped

180g cauliflower florets

1 courgette, chopped

4 ripe tomatoes, peeled and chopped

600ml vegetable stock

400g can chickpeas, rinsed and drained

60g raisins

2 tbsp chopped fresh coriander

couscous to serve

Heat oil gently, fry onion, garlic and carrot. Cover and cook 10 mins, stirring occasionally.

Stir in spices, aubergine, courgette and cauliflower. Cook 1 min then add tomatoes, stock, chickpeas, raisins and seasoning. Cover, reduce heat and simmer gently 40 mins

Serve with couscous sprinkled with coriander.