Vegetarian

8oz/225g aubergine, cut into chunks
8oz/225g courgettes, cut into chunks
6oz/175g tomatoes, deseeded, skinned and chopped into chunks
6oz/175g carrots, peeled and chopped into chunks
2 cloves garlic, crushed
1 onion, peeled and finely chopped
2 tsp ground cumin
4 tbs tomato purée
¼ tsp ground ginger
1 bay leaf
6oz/175g can of chick peas, drained
1¼pts/750ml vegetable stock
Oil for frying
Salt and pepper
Parsley or coriander to garnish, chopped
Serve with Couscous - you will need 8oz/225g check packet for cooking instructions

Cooking time: 30 minutes

Serves 4 people

Method

• Heat some oil in a pan add the onion, garlic, spices and carrots
• Stir and cook for about a minute
• Add the bay leaf, aubergine, courgettes, chick peas and stir in the stock
• Cover and bring to the boil. Then uncover and continue boiling
• Add the remaining tomatoes after about 5 minutes
• Prepare the couscous according to the instructions on the packet
• Once the sauce has reduced the meal is ready
• Break the couscous up with a fork and spoon onto a warm serving dish, pile on the vegetables and garnish with coriander or chopped parsley

Cooking Tip

If you like a bit more spice you can add ½ tsp of mild chilli powder with the other spices.

You could also serve this with rice if you do not have any couscous available.