Braised chickpea stew with couscous | Our Recipes

Ingredients

• 1 large aubergine (eggplant)
• 1 red onion, sliced
• 1 red pepper, deseeded and sliced
• 1 garlic clove, finely chopped
• ½ cup green olives, roughly chopped
• tsp ground cumin
• 1 tsp smoked paprika
• 1 ½ tbsp harissa
• 1 x 400g can chopped tomatoes or passata
• ¾ cup home made vegetable stock
• 100g (1 cup) baby spinach
• 1 lemon
• Freshly ground black pepper
• 1 x 400g can chickpeas
• Pinch of saffron (optional)
• ½ cinnamon stick
• ⅓ cup wholegrain couscous
• About ½ cup boiling water
• Handful of parsley, chopped
• Few fresh mint leaves, chopped