Updated: Jul 31, 2018
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.
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.