Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 1/3 cup sunflower oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 2teaspoons ground cinnamon
- 400grams can chickpeas, drained
- 400grams can chopped tomatoes
- 2 1/3 cup vegetable stock
- 1/4teaspoons saffron threads
- 1 large eggplant, trimmed and chopped
- 250grams button mushrooms, trimmed and halved if large
- 100grams dried figs, chopped
- 2tablespoons fresh coriander, chopped
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
1930kJ / 462Cal
1930 Kilojoules or 462 Calories
22% of daily energy intake*
Protein
10.6grams
Fat
26.8grams
Carbs
40.8grams
Sugars
20.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
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.
Step 2 of 3
Heat the remaining oil in the frying pan, add the eggplant 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.
Step 3 of 3
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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