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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.

information

Moroccan chickpea and vegetable stew
  • Serves: 1
  • Prep. time:
  • Cook time:
  • Total time: Less than 30 Minutes
  • Price Guide:
  • Difficulty Rating: 2
  • Publication/Issue:
  • Publication Date:
  • Syns per serving:
    • Green: FREE
    • Extra Easy: FREE
    • Add 6 Syns if not using Chick peas, boiled weight as a Healthy Extra on Original.

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

  1. 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
  2. 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.
  3. 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).
  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 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.

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