Moroccan
Chick Pea and Vegetable Stew
No Count
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.
