Hearty vegan meal that’s vibrant and full of flavor
Ingredients
2 eggplant
Eggplant
(cut into 1-inch chunks, salted)
1 large
Red onion
(large; diced)
4 clove(s)
Garlic
1 medium
Zucchini
(medium; cut into 1-inch chunks)
1 medium pepper(s)
Red bell pepper
(diced)
2 tbsp
Ras el hanout
1/2 tsp
Cinnamon
(ground)
400 gm
Tomato
(chopped)
400 gm
Chickpeas, canned, low sodium
500 ml
Vegetable stock/broth
(500 ml (2 1/2 cups))
Instructions
Add 2 tablespoons of water to a large oven-proof pan and fry the eggplants until slightly golden. You may want to do this in batches, depending on the size of your pan. Remove the eggplants from the pan and set them aside.
In the same pan, add water and fry the onion for 2-3 minutes until it softens. Add the garlic and cook for another 30 seconds. Then add the eggplant and red pepper and cook for 5-6 minutes until they soften.
Preheat the oven to 190°C (375°F).
Add the ras el hanout and ground cinnamon to the pan and stir well to cover the vegetables.
Add the chopped tomatoes, and chickpeas. Stir well and then cover with vegetable stock. Bring to a simmer, stirring occasionally.
Add the eggplant back to the pan, stir, and add a bit more stock or water if it looks too dry. The texture should be stew-like.
Put a lid over the pan and bake for 25 minutes until all veggies are tender.
Remove the pan from the oven and season to taste. If there's too much liquid left, bake for a couple more minutes without the lid. Add a little more water and stir if it looks too dry.
Serve over couscous and sprinkled with fresh parsley, if you like.
