Last
September saw me back packing around Morocco – from Marrakesh to Agadir via the
Atlas Mountains (yep we trekked!) and finally a week in a surf / yoga camp, it
really was the trip of a life time. My muscles ached from the hiking, surfing
and 630am yoga classes but my goodness, it was worth it! But my favourite thing
about my Morocco with out a doubt was the amazing food – delicious veggie
tagines, thick dark coffee, dates in abundance and of course falafel. But it
was this recipe which I picked up in a little riad I stopped at in Old Town Marrakesh
that has stayed with me. Some how between the lovely owners non existent
English and my very poor French we got the ingredients down so I could enjoy it
when I got home – well worth the effort!
Moroccan Chickpea Stew (serves 4)
•1 small
aubergine, cubed
•Olive oil
•½ onion,
thinly sliced
•1 garlic
blub crushed
•½ tsp
ground cumin
•½ tsp
paprika
•Pinch of
cayenne pepper
•200g chopped tomatoes
•200g
cooked chickpeas, drained
•Salt and
freshly ground black pepper
•Dash of
harissa paste
•Finely
chopped parsley or coriander, to garnish
How To -
1.Brush the
aubergine with olive oil and cook under an overhead preheated grill or in a
cast iron ridged grill pan until it starts to soften and colour. Set aside
2.Line a
heavy saucepan with olive oil and set over a medium heat. When hot, add the
onion and garlic and cook gently until golden. Stir in the spices and cook for
1 minute, then add the tomatoes and cook for about 5-10 minutes until the sauce
has reduced a little.
3.Add the
chickpeas and aubergine and season to taste with salt and pepper. Heat through
gently and then stir in a dash of harissa (if using).
4.While the
stew is cooking, make the couscous / quinoa or brown rice. Squeeze in a little lemon
zest and juice and chopped mint, fluffing up the grains with a fork. Season to
taste and serve with the hot stew, sprinkled with parsley or coriander. Enjoy!
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