Baked aubergine & spiced vegetable stew with couscous
Instructions
Ingredients
4 garlic cloves, peeled and crushed
Pinch of cayenne pepper
1 large aubergine, cubed
1-2 tablespoons tomato puree
4 teaspoons vegetable/olive oil
1 tin chopped tomatoes
1 onion, peeled and diced
725ml (1¼ pint) vegetable stock
1 carrot, peeled and diced
1 large tin chickpeas, drained
1 pepper/courgette, chopped
250g (10 oz) couscous
1 chilli pepper, diced
Juice of 1 lemon
1 teaspoon paprika
1 bunch fresh parsley, chopped
1 teaspoon ground cumin
Ground black pepper to season
Method
For the baked aubergine:
1. Preheat oven to 190˚C/ gas mark 5
2. Place aubergine cubes in an ovenproof dish with half the garlic and half the oil
3. Bake in the oven for 30 minutes until tender
For the spiced vegetable stew :
4. Heat the remaining oil in a saucepan and fry the onions for 5 minutes
5. Add the remaining chopped garlic, chilli, and all the spices - paprika, ground cumin and cayenne pepper. Fry for 1 minute
6. Add the carrot, pepper/courgette, tomato puree, tinned tomatoes and 300ml (approx ¾ pint) of hot vegetable stock. Stir and simmer for 10 minutes
7. Stir in the chickpeas and simmer for another 10 minutes
