A vegetarian dish that's still a work in progress...
Ingredients:
olive oil
2 cloves garlic, chopped
1 onion, chopped
1 tomato, chopped
1 preserved lemon, washed and sliced thinly
2 tsp harissa
2 x 400g can chickpeas
2 eggplants, cut into large chunks
150g baby spinach leaves
125 ml water or vegetable stock
Method
Heat olive oil in a large saucepan over medium heat. Fry eggplants in batches until lightly browned.
Add garlic and stir fry for 1 minute then add harissa. Cook for a few minutes, stirring until fragrant. Add the tomatoes and stir until soft. Add the preserved lemons and chickpeas, then cook for two minutes, stirring. Add the eggplant with water or stock. Cover and bring to a boil then lower the heat. Simmer for 20 minutes.
Add baby spinach, stir to mix and cook until just wilted. Serve with couscous
Serves 4.
