This evening, I was in the mood for something colourful. Sometimes you want food to be a feast for the eyes and not just the tum. Anyway, this dish is filled with vibrant colours, is nice and light and is very easy to make. All you really have to do is chop everything up and throw it into a pot. It is moderately spicy and will feed four comfortably.
Ingredients for the Vegetable Stew:
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 aubergine, cut into cubes
2 courgettes, cut into chunks
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
2 tsp ground cumin
1 tsp paprika
1 tbsp grated fresh ginger
½ tsp allspice
1 pt (600 ml) sieved tinned tomatoes
5 fl oz (150 ml) vegetable stock (made from Marigold Swiss bouillon powder)
6 oz (175 g) tinned chickpeas, drained and rinsed
2 tsp harissa paste
2 tsp chopped fresh coriander
Ingredients for the Couscous:
10 oz (275 g) medium couscous
18 fl oz (500 ml) hot vegetable stock (made from Marigold Swiss bouillon powder)
salt and freshly ground black pepper
Heat the olive oil in a deep saucepan, add the onion and garlic and sauté for 5 minutes. Add the aubergine, courgettes, red and yellow pepper and continue cooking, stirring now and then, for 5 minutes (see photo below).
Add the cumin, paprika, ginger and allspice and continue cooking for 1 minute (see photo above). Add the chickpeas, sieved tomatoes and stock and bring to the boil (see photo below), then simmer (uncovered) for 20 minutes, until the vegetables are tender.
About 5 minutes before the vegetables are cooked, place the couscous into a large heatproof bowl, pour the vegetable stock over it, season with salt and pepper, then stir it with a fork. Cover the bowl with cling film and leave the couscous on one side for 5 minutes, by which time it should have absorbed the stock and softened.
Mix the harissa paste with a little of the sauce from the vegetables and then stir it back into the vegetable stew. Serve the vegetable stew on a bed of couscous and sprinkle with coriander.