This recipe makes about 3 portions. I’ve taken to having one for the freezer, one for the fridge, and one for me! This one really packs the vegetables in for a warming vegan stew.
Ingredients
Serves 3
1 aubergine
1 courgette
2 red onions
1 carrot
1 tin of tomatoes
1 tin chickpeas
1 tbsp ras-el-hanut
2 tsp cumin
handful of raisins
couscous to serve
1 courgette
2 red onions
1 carrot
1 tin of tomatoes
1 tin chickpeas
1 tbsp ras-el-hanut
2 tsp cumin
handful of raisins
couscous to serve
Instructions
- Sweat down the carrot and onions in a large wide casserole dish
- Add the aubergine, and spices and cook for a couple of minutes
- Add the tomatoes, chickpeas (including most of the water) and courgette
- Cook for 30 minutes with the lid on, then add the raisins
- Serve with couscous
Suggestions for leftovers
If you have courgettes leftover you could try this tart.
