Serves 4
225g (8oz) Cous Cous
225g (8oz) aubergines (about one large aubergine), cut into cubes
175g (6oz) courgettes (about 1 large or 2 small courgettes), cut into slices and the slices halved
175g (6oz) carrots (1-2 carrots) - you can substitute a red pepper chopped if you prefer
1 large onion, chopped
15ml (1 tablespoon) oil
2 garlic cloves
10ml (2 level teaspoon) ground cumin
2.5 ml (1/2 level teaspoon ground ginger
60ml (4 level tablespoons) tomato paste
1 bay leaf
750 ml (1 1/4 pints) vegetable stock (ensure vegan friendly stock cubes if cooking vegan - see note below and see Tips)
175g (6oz) chick peas, drained
salt and pepper
chopped parsley and paprika to garnish
Vegan friendly stock cubes - according to Vegan Store Cupboard, the following products are vegan friendly:
Kallo Organic Vegetable Stock Cubes, Kallo Yeast Free Stock Cubes, Kallo Low Salt Stock Cubes.
Marigold Organic Yeast Free Vegetable Bouillon Cubes
Sainsbury's Basics Vegetable Stock Cubes.
Instructions:
Cut the aubergine, courgettes, and carrots into chunks. Finely chop the onion. Heat the oil in a saucepan. Add the onion, crushed garlic, and spices, and cook gently for a minute.
Add the tomato paste, bay leaf, and prepared vegetables to the onion mixture. Stir in the stock. Bring to the boil and boil rapidly for 8 minutes (to ensure the aubergine skin is broken). Add the chick peas and simmer until cooked through. Serve hot.