Aubergine and Chickpea Stew with Harissa and Couscous
Makes 2 servings

INGREDIENTS
300 g Aubergine
480 g Chickpeas, tinned and drained (Two 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.)
400 g Chopped tomatoes, tinned
100 g Onion
2 cloves, about 6 g Garlic
4 tsp (24 g) Harissa paste
15 g Olive oil
240 g Cooked couscous (Cooked weight.)
1 tsp Ground cumin
A handful Fresh coriander

METHOD
1. Cut the aubergine into 3 cm chunks and fry in the oil over a high heat for eight minutes, turning, until browned on most sides. It will look dry; keep going.
2. Add the chopped onion and cook for five minutes, then the garlic, cumin and harissa for one minute.
3. Add the tomatoes and chickpeas with half a tin of water. Simmer for fifteen minutes until the aubergine is completely soft and the sauce has thickened.
4. Serve over the couscous with the coriander torn over.

Contains gluten cereals.

RECIPE NOTES
Aubergine drinks oil in the first minute and then gives it back as it cooks. Fifteen grams is enough if you resist adding more when it looks dry at the start.
Couscous carries a gluten flag. Cooked quinoa or rice in its place makes the dish gluten-free at similar numbers.

Full recipe: https://www.getfuel8.com/recipes/aubergine-chickpea-harissa-stew-couscous
