If you're looking for a vegetarian dish that is delicious, nourishing, full of warming Moroccan spices and simple to make, then this is the dish for you. I love aubergines and chickpeas, but the spices and honey elevate them into something extra special. Serving this delightful stew alongside harissa spiced yoghurt and some herby couscous makes a perfect dish, layered with texture, that will tantalise your tastebuds. If you're not a fan of couscous, you could serve this warm flatbreads.
Serves 6
Ingredients
3 tbsp olive oil
2 large onions, sliced
4 aubergines, cut into bitesize chunks
4 tsp Ras el Hanout
1 tsp garlic paste
1 tsp tomato puree
2 cans of chopped tomatoes
2 cans of chickpeas, drained
1 tbsp honey
800ml vegetable stock
250g greek yoghurt
2 tsp rose harissa
1 tsp grated lemon zest
Sea salt
35g of couscous per person
Vegetable or chicken stock (hot)
Large handful of fresh coriander, roughly chopped
Large handful of fresh parsley, roughly chopped
Seeds from half a pomegranate, optional
Directions
Aubergine and chickpea stew
Place a large pan on a low to medium heat.
Add the olive oil and gently heat.
Add the onion and fry for 5 minutes until lightly golden and softened.
Add the aubergine chunks and fry for a further 10 minutes.
Add the Ras el Hanout, and cook for 30 seconds to 1 minute (your kitchen will smell lovely).
Add the garlic paste and the tomato puree and cook for 1 minute, stirring continuously.
Add the chopped tomatoes, chickpeas, stock and the honey. Mix well to combine and simmer over a low heat for 25-30 minutes.
Check for seasoning and add a pinch of sea salt if necessary.
Yoghurt
In a small bowl, place the yoghurt, harissa and lemon zest. Season with a pinch of sea salt ad mix well to combine.
Set aside until ready to use.
Couscous
Meanwhile, place the couscous into a large bowl.
Pour enough stock over to cover the couscous completely.
Place a sheet of cling film over the top of the bowl, and leave to steam for 10 minutes (the couscous will soak up all of the stock).
After 10 minutes, remove the cling film and fork through the couscous.
Add the herbs and a drizzle of olive oil.
Mix well to combine and set aside until ready to serve.
To serve, place a large spoonful of couscous onto a plate. Spoon over some of the aubergine and chickpea stew. Add a dollop of the harissa spiced yoghurt and then sprinkle over a few pomegranate seeds.
Serve immediately - this is soooo good.
x