Moroccan chickpea and vegetable stew
This spicy stew is easy to make and is served with a delicious citrus and mint flavoured couscous. Harissa paste is a thick crimson puree of fiery chillies and spices, which is widely used as a flavouring in North African cooking. You can buy it in most supermarkets and delicatessens.
ingredients
- 1 small aubergine, cubed
- Fry Light, for spraying
- ½ onion, thinly sliced
- 1 garlic crushed
- ½ tsp ground cumin
- ½ tsp paprika
- pinch of cayenne pepper
- 198g/7oz can chopped tomatoes
- 198g/7oz can chickpeas, drained
- salt and freshly ground black pepper
- dash of harissa pasta
- finely chopped parsley or coriander, to garnish
For the citrus and mint couscous
- 85g/3oz couscous
- grated zest and juice of ½ lemon
- 1 tbsp chopped mint
- salt and freshly ground black pepper
method
- Spray the aubergine with Fry Light and cook under an overhead preheated grill or in a cast iron ridged grill pan until it starts to soften and colour. Set aside
- Spray a heavy saucepan with Fry Light and set over a medium heat. When hot, add the onion and garlic and cook gently until golden. Stir in the spices and cook for 1 minute, then add the tomatoes and cook for about 5-10 minutes until the sauce has reduced a little.
- Add the chickpeas and aubergine and season to taste with salt and pepper. Heat through gently and then stir in a dash of harissa (if using).
- 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 minutes 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.