Moroccan chickpeas

  • 1 tbsp coconut oil

  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 1 carrot, diced

  • 1 medium eggplant

  • 1 large red capsicum

  • 1 large handful of green beans

  • 1 tbsp sweet paprika

  • 1 tsp cumin seeds

  • ½ tsp coriander seeds

  • 1 tbsp harissa paste

  • 1 tin chopped tomatoes

  • ½ cup vegetable stock or water

  • 1 tin chickpeas

 

Slice eggplant length ways. Place flat and cover in cracked salt. Leave aside to allow the salt to draw out any excess moisture. After 10 minutes you will notice the salt crystals have turned to water droplets. Press the eggplant slices with paper towel and repeat on the opposite side. (Tip: this will ensure the eggplant softens completely during cooking. Alternatively you can simmer the eggplant in the tomato and stock for an additional time to allow it to completely soften)

Heat the coconut oil in a heavy based pan on a medium/low heat. Sauté onion for 8 minutes or until softened and translucent. Add crushed garlic and the diced carrot and sauté further for 4 minutes. In a mortar and pestle crush the spices before adding to the pan along with the harissa paste. Allow the spices to sauté 1 minute to release the aromas before adding the tomatoes, stock and eggplant. Bring to a gentle simmer for 5 minutes, stirring occasionally before adding the capsicum, green beans and chickpeas. Simmer for 5 minutes or until the capsicum and beans have softened slightly but have retained some crunch. Finally season with salt and pepper.

Serve with wholemeal couscous and coriander. 

Serves 4