Aubergine and Chickpea



1 Aubergine
_ 1 Onion
_ 3 cloves of garlic
_ 2 teaspoons cumin
_ 1/2 -1 teaspoon of chilli powder
_ 1 tin chickpeas
_ 1 tin chopped tomatoes
_ 1/2 pint bouillon
_ 1/2 stick cinnamon
_ Couscous
_ Olive oil


Chop up an aubergine into little chunks (don’t bother salting it). Fry in a big pan with a chopped up onion (in olive oil) until they look a bit brown. Chop 3 cloves garlic, add, soften. Put in: 2 x teaspoons cumin, 1/2 – 1x teaspoon chilli powder. Cook a bit. Drain one tin chickpeas (don’t forget to recycle the tin in your black box), add. Add one tin chopped toms + about 1/2 pint veg stock made with Marigold Bouillon powder. Stir round. Add half stick cinnamon (they sell them in Tesco). Simmer till thick like stew. Takes about 1/2 hour – 1 hour. Serve with couscous (8 oz couscous soaked in 14 fl oz boiling water for five mins.) Delicious and healthy.

Taken from [Susie's Blog->]