Special Diet

  • 100 ml (3½ fl oz) sunflower oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 400 g (13 oz) can chickpeas, drained
  • 400 g (13 oz) can chopped tomatoes
  • 600 ml (1 pint) vegetable stock
  • ¼ teaspoon saffron threads
  • 1 large aubergine, trimmed and chopped
  • 250 g (8 oz) button mushrooms, trimmed and halved if large
  • 100 g (3½ oz) dried figs, chopped
  • 2 tablespoons chopped fresh coriander
  • salt and black pepper

Heat 2 tablespoons of the oil in a frying pan, add the onion, garlic and spices and cook over a medium heat, stirring frequently, for 5 minutes until golden. Using a slotted spoon, transfer to a saucepan and add the chickpeas, tomatoes, stock and saffron. Season with salt and pepper.

Heat the remaining oil in the frying pan, add the aubergine and cook over a high heat, stirring frequently, for 5 minutes until browned. Add to the stew and bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

Stir in the mushrooms and figs and simmer gently, uncovered, for a further 20 minutes. Stir in the fresh coriander and adjust the seasoning. Serve with steamed couscous.

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