Moroccan Almond, Chickpea and Tomato Stew

Serves 5

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and finely chop the onions, garlic, red chili and ginger into even sized pieces. Including deseeding the chili. Peel and chop the eggplant, peppers, and courgette into bite size pieces. Drain and rinse the chickpeas.

Step 2

Heat the oil in a large saucepan on a medium heat. Cook the onions, garlic, red chili and ginger for 3 to 5 minutes. Until the onions start to brown.

Step 3

Add the eggplant, peppers, and courgette with the ground cumin, ground coriander and smoked paprika along with the a generous pinch of salt. Cover the lid and cook for 10 to 15 minutes. Until soft and nearly cooked through. Stir occaisionally so the veg doesn't stick to the bottom of the pan and burn. Faster cooking veg can be done in 5 minutes.

Step 4

Put the drained and rinsed chickpeas, tin of chopped tomatoes and veg stock with the seasoning. Along with the juice of a lemon, dried apricots, diced a bunch of mint or fresh parsley leaves with the tamarin or soy sauce. And bring to a boil. Then reduce to a simmer and cook for 10 minutes or longer if the sauce needs to thickening.

Step 5

Place into bowls and add chopped fresh flat-leaf parsley, Chopped fresh mint and flaked almonds as garnish to top it off.