Special Diet

Ingredients
  • 1 tablespoon sunflower oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 2 aubergines, chopped into 3.5 cm (1½ inch) chunks
  • 2 carrots, sliced
  • 125 g (4 oz) soft dried pitted dates
  • 400 g (13 oz) can chopped tomatoes
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 600 ml (1 pint) vegetable stock
  • 4 slices of preserved lemon
  • 2 tablespoons chopped flat leaf parsley
  • salt and black pepper
  • couscous, to serve
Directions

Heat the oil in a large saucepan, add the onion and garlic and cook over a medium heat for 4–5 minutes until softened. Stir in all the spices and cook, stirring, for 1 minute.

Add the aubergines and cook for about 5 minutes until starting to soften. Stir in all the remaining ingredients, except the parsley, and season to taste with salt and pepper.

Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

Stir in the parsley, then serve in warmed deep bowls with couscous.

Like This? Try These
More on Food