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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.

2 servings · 10 ingredients · 4 steps

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Aubergine and Chickpea Stew with Harissa and Couscous, plated and ready to serve. — The finished recipe. Aubergine and Chickpea Stew with Harissa and Couscous

Ingredients 1 to 6 for aubergine and chickpea stew with harissa and couscous arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for aubergine and chickpea stew with harissa and couscous arranged separately on a dark worktop. — Ingredients 7 to 10. 15 g Olive oil. 240 g Cooked couscous (Cooked weight.). 1 tsp Ground cumin. A handful Fresh coriander

Aubergine and Chickpea Stew with Harissa and Couscous, preparation step 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. — Step 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.

Aubergine and Chickpea Stew with Harissa and Couscous, preparation step 2: Add the chopped onion and cook for five minutes, then the garlic, cumin and harissa for one minute. — Step 2. Add the chopped onion and cook for five minutes, then the garlic, cumin and harissa for one minute.

Aubergine and Chickpea Stew with Harissa and Couscous, preparation step 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. — Step 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.

The finished aubergine and chickpea stew with harissa and couscous. — Step 4. Serve over the couscous with the coriander torn over.

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