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Moroccan Chick Peas (Ve)

Updated: Jul 31, 2018

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.


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.

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