Being healthy when it’s still cold means something warm and comforting,as well as nutritious can tick all the boxes. Our Moroccan Chickpea and Aubergine Stew recipe is a perfect midweek warmer packed with flavour to get you back into the cooking groove.
Preparation: 10 mins
Cooking: 35 mins
1 tbsp olive oil
1 large onion, diced
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 large aubergine, cut into chunks
1 x 400g can chickpeas, drained and rinsed
1 x 400g can chopped tomatoes
½ tsp ground cinnamon
1 tsp harissa paste
Pinch of salt
Heat the oil in a large pan and gently fry the onion and garlic for 5 minutes until softened but not browned.
Stir in the cumin and coriander, cook for a few minutes, then add the aubergine, chickpeas, tomatoes, cinnamon, harissa paste, salt and 250ml of water.
Bring the stew to the boil, then lower the heat and simmer, half-covered, for about 30 minutes until the vegetables are tender and the mixture has thickened.
While the stew is cooking, prepare the couscous by placing it in a bowl and covering it with 150ml of boiling water. Cover the bowl with a plate or lid and leave the couscous to stand for 5 minutes, until tender.
Fluff the couscous with a fork, then evenly divide it between two plates. Top the couscous with stew and serve.
Energy: 566 kcals Protein: 25.2g Carbohydrate: 89.4g Of which sugars: 16.2g Fat: 12.7g Of which saturates: 1.3g Fibre: 20.8g Salt: 1.3g
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