This stew is a real cuddle in a bowl, between its spiced tomato base and sweet tasting dried apricots. It is left to simmer and infuse for some time, giving all the ingredients enough time to soak in these punchy flavours!
RECIPE
- Type: Vegan
- Approx. Preparation time: 10 mins
- Approx. Cooking time: 25 mins
- Serves: 2
INGREDIENTS
- 1 can of chickpeas
- 1 courgette
- 1 aubergine
- 1 medium size tomato
- 1 can pitted black olives
- 2 cans of chopped tomatoes
- Half a red onion
- A generous handful of dried apricots
- Five cloves of garlic
- One generous pinch of Paprika
- One teaspoon of ground Turmeric
- Two teaspoons of Coriander powder
- Salt and pepper to taste
- 1 tablespoon of Olive oil
- Instant, pre-seasoned Couscous to serve
PREPARATION STEPS
- Chop the courgette, aubergine and tomato in medium size cubes
- Peel and chop the red onion in large pieces
- Peel and chop the garlic finely
- Chop the apricots in rough pieces
- Drain the chickpeas
- Drain the olives
COOKING STEPS
- Heat the olive oil on high heat in a large wok
- Once the oil is hot, add the garlic and onion to the wok. Stir well to prevent burning
- When the garlic and onion are browned, add the tomato pieces and stir well
- Add the can of chopped tomatoes and stir well
- Add all other ingredients along with two cans full of water, and mix well
- Bring to the boil
- Once the sauce if boiling, bring the heat down, cover the wok and leave to simmer for 25 minutes, or until the chickpeas are soft
- Serve hot with a side of couscous
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