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The CRYPT Mag

Couscous with Aubergines and Spicy Chickpea Stew
From "Cooking with Essbee".

> You will need:-

> 700ml/1.25 pints vegetable stock
> 350g/12oz couscous
> 1 lemon grated rind only
> 60ml/4tbsp olive oil
> 50g/2oz flaked almonds, lightly toasted
> 75g/3oz canned breakfast apricots, chopped
> 45ml/3tbsp. sultanas
> 45ml/3tbsp. fresh parsley, chopped
> to taste salt and freshly ground black pepper

> For the aubergines:-

> 1 large aubergine cut into 2.5cm/1” cubes
> 1 bunch fresh mint, finely chopped
> 2 lemons juice only
> 4 cloves garlic, finely chopped
> 30ml/2tbsp. ground coriander
> 10ml/2tsp. paprika
> 10ml/2tsp. ground cumin
> 10ml/2tsp. ground black pepper
> 5ml/1tsp. cayenne pepper
> 5ml/1tsp. harissa paste
> 2.5-5ml/1/2-1 tsp. salt
> 60ml/4tbsp. olive oil

> For the chickpea stew:-

> 2 onions, sliced
> 30ml/2tbsp. olive oil
> 2 cloves garlic, chopped
> 5ml/1tsp. paprika
> pinch cayenne
> 1 x 400g/14oz can chopped tomatoes
> 150ml/1/4pt. vegetable stock
> 45ml/3tbsp. tomato puree
> 1 x 400g/14oz can chickpeas, drained
> 1 bay leaf
> to taste salt
> 30ml/2tbsp. fresh parsley, finely chopped

> Method:-

> Preheat the oven to 190C/375F/Gas5.
> Heat the stock in a large saucepan until boiling. Pour the couscous in and stir in the lemon rind. Remove from the heat, cover and leave to stand for 5 minutes. Fluff the couscous up with a fork - it should absorb most of the liquid.

> Drizzle over the olive oil and fold in the almonds, apricots, sultanas and parsley. Season to taste. Cover with foil and bake in the oven for 20 minutes.

> Remove the foil and fluff up the grains again. Keep warm until needed.

> Place the aubergine in a shallow ovenproof dish. Mix together all the remaining ingredients and toss the aubergine to cover. Seal tightly with cling film and leave for at least half an hour to marinade.

> Remove the cling film and place the marinated aubergine in the preheated oven and bake for 30 minutes until tender.

> For the chickpea stew: Fry the onions in the oil until soft and golden. Add the garlic and spices and fry for 2 minutes longer. Add the tomatoes and stock and simmer gently until well cooked and starting to thicken. Stir in the tomato puree, chickpeas and bay leaf. Simmer for 5 minutes more. Season to taste and stir in the chopped parsley.

> Spread the couscous on a large platter and ladle the chickpea stew over the top. Top the stew with the baked aubergines and serve.

© RIYAN Productions

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