moroccan chickpea stew with aurbergine & olives

INGREDIENTS

Spice mix:
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp smoked paprika
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2 tbsp olive oil
1 medium onion, sliced
4 cloves of garlic, crushed
A thumb-sized piece of fresh ginger, grated
1 medium aubergine, cut into cubes
2 400g cans of chickpeas
1 lemon, cut into thick slices
400ml vegetabke stock
3 tbsp of pitted green olives
A handful of chopped coriander
Sea salt to taste

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INSTRUCTIONS

1. Prepare your spice mix by putting the cumin, cinnamon and smoked paprika in a small bowl, then set aside.
2. Heat the oil over medium heat in a large saucepan and fry the onion until soft and translucent.
3. Add the garlic and ginger and cook together for about a minute, stirring continuously.
4. Add the spices and allow them to cook for about 30 seconds, stirring often, to release their flavours. Add a splash of water if they begin to stick to the bottom of the pan.
5. Tip in the aubergines, stir to coat them in the spices, then add the chickpeas, lemon slices and vegetable stock. Cover and cook for 10 minutes.
6. Remove the lid, add the green olives and chopped coriander and cook for a further 10 minutes, uncovered, until the aubergine chunks are cooked through and the sauce has reduced.
7. Season to taste with sea salt and serve with couscous, bulgur or flatbreads.

http://www.dontfeedaftermidnight.co.uk/moroccan-chickpea-stew/