Moroccan chickpea stew
Heat a large frying pan and add the rapeseed oil with the chopped onions and cook gently for 4-5 minutes, then add the chopped garlic and cook for a further 2-3 minutes.
Add the ras el hanout spice mix to the frying pan with the diced aubergine and stir well. Cook for a further 3-4 minutes stirring continuously so that it does not burn.
Add chopped tomatoes, sultanas, chopped olives, vegetable stock, chickpeas and honey or golden syrup, stir to combine. Cover the frying pan with a lid or a piece of foil and allow to simmer gently.
After about 10 minutes of simmering, remove the lid or foil and let the sauce thicken by simmering it slowly. If it gets a little too thick add a little boiling water.
Once the sauce thickens, season with a little freshly ground black pepper.
Serve hot garnished with the fresh coriander
This is perfect with couscous or flat breads
Prep time: 5 minutes
Cooking time: 25-30 minutes
of which sugars: 33.3g
• 1 tbsp rapeseed oil
• 2 garlic cloves, peeled and finely diced
• 1 onion, peeled and diced
• 1 x 400g tin of chopped tomatoes
• 150ml vegetable stock
• 50g sultanas
• 8 green olives, stones removed and roughly chopped
• 1 x 400g tin of chickpeas, drained and rinsed
• 1 aubergine, peeled and diced
• 2 tsp Ras el Hanout spice mix
• 2 tsp honey or golden syrup
• Fresh ground black pepper
• Fresh coriander, chopped for garnish