Aubergine and Chickpea Stew with Harissa and Couscous

Make aubergine and chickpea stew with harissa and couscous, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

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