This makes a delicious and comforting dinner. I mix lemon zest, pomegranate seeds and chopped coriander through some cooked couscous to serve with this dish.
Serves 4
Ingredients
- 50g ginger, peeled and roughly chopped
- 2 onions, peeled and roughly chopped
- 2-3 garlic cloves, peeled and roughly chopped
- 28g pack fresh coriander
- 1 tablespoon of coriander seeds
- 1 tablespoon of cumin seeds
- 1 teaspoon of ground cinnamon
- 1 Teaspoon of ground ginger
- 1 teaspoon of ground turmeric
- 2 tins of chopped tomatoes
- 2 cups of water
- Harissa paste
- Some sugar if required
- 1 aubergine, cut into chunks
- 1 tin of chickpeas, drained and rinsed
Method
Blend the onion, garlic and ginger in a food processor. Put the mixture into a large saucepan or cast iron pot and cook for about 10 minutes.
Cut the stalks from the fresh coriander, finely chop and add to the pot – keep the coriander leaves to one side until later.
Toast the coriander and cumin seeds and grind to powder in a pestle and mortar before adding to the saucepan with the onion mixture. Add the cinnamon, ground ginger, turmeric and seasoning at this time also and cook for a few minutes.
Add the chopped tomatoes and cups of water, bring to the boil and then reduce to a simmer for about 40 minutes, stirring occasionally.
I like to add the harissa paste after about 20 minutes, start by adding in 2 teaspoons and keep tasting and adding more until you are happy with the taste. Add some sugar at this stage to balance out the taste of the tomatoes if required.
Meanwhile, in an oven that has been preheated to 200 °C /180 °C fan/Gas mark 6, roast the aubergine with a drizzle of olive oil for about 20-25 minutes.
Add the roasted aubergine and the chickpeas to the saucepan and simmer for a further 5 minutes. Stir some freshly chopped coriander through the stew and serve.
Food by Miriam 