Moroccan Aubergine, Pepper and Chickpea Stew

Even in Spring and Summer sometimes a hearty stew is needed. I based the spice profile on an awesome recipe by Green Kitchen Stories. The cinnamon and saffron are beautiful together especially when punctuated with the sweetness of the raisins. This serves about four people, thankfully which means I am having a huge bowl of it for dinner tonight but with brown rice instead, coconut yogurt and avocado in order to try to fight off this virus I have caught. The lemon mint and parsley cous cous I served it with originally went really well with the dish. I used a mixture of giant and regular cous cous, I would like to say that it was because I wanted the texture but in reality I only had a little of both so needed to combine the two to have enough!

You can add any additional topping you fancy, pomegranate seeds, avocado, yogurt… it is a hearty meals and the extras can make it feel more special.

Moroccan Aubergine, Pepper and Chickpea Stew

Ingredients

  • 1 large onion
  • 1 aubergine, cut into inch cubes
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 tin chickpeas, 400g
  • 3 cloves garlic, crushed
  • 1 inch fresh ginger, finely chopped
  • 2 tsp cinnamon
  • 1 tsp cumin seeds
  • 1/4 tsp saffron
  • 2 tbsp tomato purée
  • 1 tin chopped tomatoes
  • 3/4 tin of water
  • Handful raisins
  • 1 lemon, zest and rind
  • 80g cous cous
  • 80g giant cous cous
  • 10g fresh parsley, coarsely chopped
  • 10g fresh mint, coarsely chopped
  • Salt and pepper

Method

  1. Chop the onion in half. One half finely chop and the other half into large pieces. Place them in a heavy bottomed pan and sweat down in some extra virgin olive oil. Add the garlic and ginger, continue cooking for a further 3 minutes.
  2. Add the aubergine, peppers, spices and tomato purée – cook for 10 minutes. If the spices start to stick add a splash of water.
  3. Add the chopped tomatoes, water and saffron, bring to the boil then reduce to a simmer and cook for 20-30 minutes.
  4. Add the chickpeas and raisins, cook for a further five minutes.
  5. Just before serving check the seasoning and add the lemon zest.
  6. Meanwhile make the cous cous. Place the giant cous cous in a pan, cover with boiling water and cook for 6 minutes then drain. For the regular cous cous place it in a bowl and cover with 220ml boiling water and leave for five minutes then fluff it up with a fork.
  7. Place the two different types of cous cous, lemon juice, parsley and mint into a bowl, mix it all together and season.
  8. To serve place the cous cous and stew into a bowl, top with toasted flaked almonds.

Enjoy! H xx

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