Chickpea Stew

2 onions
sliced 30ml/2tbsp olive oil
2 cloves garlic
chopped 5ml/1tsp paprika
pinch cayenne
1 x 400g/14oz can chopped tomatoes
150ml/1/4pt vegetable stock
45ml/3tbsp tomato puree
1 x 400g/14oz can chickpeas
drained 1 bay leaf
to taste salt
30ml/2tbsp fresh parsley
finely chopped

Fry the onions in the oil until soft and golden. Add the garlic and spices and fry for 2 minutes longer. Add the tomatoes and stock and simmer gently until well cooked and starting to thicken. Stir in the tomato puree chickpeas and bay leaf. Simmer for 5 minutes more. Season to taste and stir in the chopped parsley. Spread the cous cous on a large platter and ladle the chickpea stew over the top.

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Chickpea Stew With Couscous & Aubergine

Vegan
Serves 4

700ml/1.25 pints vegetable stock
350g/12oz cous cous
1 lemon grated rind only
60ml/4tbsp olive oil
50g/2oz flaked almonds
lightly toasted 75g/3oz canned breakfast apricots
chopped 45ml/3tbsp sultanas
45ml/3tbsp fresh parsley
chopped to taste salt and freshly ground black pepper


For the aubergines:
1 large aubergine cut into 2.5cm/1” cubes
1 bunch fresh mint
finely chopped 2 lemons juice only
4 cloves garlic
finely chopped 30ml/2tbsp ground coriander
10ml/2tsp paprika
10ml/2tsp ground cumin
10ml/2tsp ground black pepper
5ml/1tsp cayenne pepper
5ml/1tsp harissa paste
2.5-5ml/1/2-1 tsp salt
60ml/4tbsp olive oil


For the chickpea stew:
2 onions
sliced 30ml/2tbsp olive oil
2 cloves garlic
chopped 5ml/1tsp paprika
pinch cayenne
1 x 400g/14oz can chopped tomatoes
150ml/1/4pt vegetable stock
45ml/3tbsp tomato puree
1 x 400g/14oz can chickpeas
drained 1 bay leaf
to taste salt
30ml/2tbsp fresh parsley
finely chopped
Method:
Preheat the oven to 190C/375F/Gas5.
Heat the stock in a large saucepan until boiling. Pour the cous cous in and stir in the lemon rind. Remove from the heat
cover and leave to stand for 5 minutes. Fluff the cous cous up with a fork - it should absorb most of the liquid. Drizzle over the olive oil and fold in the almonds
apricots, sultanas and parsley. Season to taste. Cover with foil and bake in the oven for 20 minutes. Remove the foil and fluff up the grains again. Keep warm until needed.
Place the aubergine in a shallow ovenproof dish. Mix together all the remaining ingredients and toss the aubergine to cover. Seal tightly with cling film and leave for at least half an hour to marinade.
Remove the cling film and place the marinated aubergine in the preheated oven and bake for 30 minutes until tender.
For the chickpea stew: Fry the onions in the oil until soft and golden. Add the garlic and spices and fry for 2 minutes longer. Add the tomatoes and stock and simmer gently until well cooked and starting to thicken. Stir in the tomato puree
chickpeas and bay leaf. Simmer for 5 minutes more. Season to taste and stir in the chopped parsley. Spread the cous cous on a large platter and ladle the chickpea stew over the top. Top the stew with the baked aubergines and serve.

Copyright The Vegetarian Society 2002