Ingredients
- 2 tbsp olive oil
- Half large onion, roughly chopped
- Half aubergine
- 1 garlic clove, finely chopped(crushed)
- Handful of spinach leaves
- 100g Diced peppers
- 2 tbsp spicy mix
- Half 400g can chopped tomatoes
- 200g chickpeas, rinsed and drained
- 50g dried apricots/dates/sultanas/cranberries
- 600ml Vegetable stock
2 large handfuls coriander, roughly chopped
Method
- Heat the oil in a non-stick pan and add the garlic, onion and peppers and cook for 1-2mins until soft add the aubergine and cook for further few minutes. Stir in the spices and tomatoes, and season. Tip in the chickpeas and apricots. Pour over the stock, stir and bring to a simmer add spinach. Cover the dish and simmer until everything is tender, when ready to serve add coriander.
North African Spiced Paste
- 1 tspn Sweet Paprika Powder
- 1 tspn Garam Marsala
- 1 tspn ground Cumin
- 1 tspn cumin seeds roasted
- 1 pinch Cinnamon
- 1 tspn Ground Coriander
- 1 tspn Chilli paste/powder
- 1 tbspn honey
- 1 dash of vegetable oil
- 4 finely chopped (crushed) garlic cloves
Method
Heat oil in a pan add garlic stir in rest of ingredients add a little water (about 3tbspn) and cover cook for 15 minutes on very low heat (do not allow to burn)