Moroccan Casserole
CATEGORIES
INGREDIENTS
  • sm Amount of stock or water, for frying
  • 1 lrg Onion, chopped
  • 1 lrg Aubergine, (eggplant) cut into chunks
  • 2 Cloves garlic, crushed
  • 1 tsp Ground cumin
  • 1 tsp Turmeric
  • 1 tsp Ground ginger
  • 1 tsp Paprika
  • 1 tsp Ground allspice
  • 3 can (14 Oz) chopped tomatoes
  • 1 lb Can chick peas
  • 3 oz Raisins
  • 1 tbl Chopped fresh coriander
  • 3 tbl Fresh parsley, chopped
  • Salt and black pepper
DIRECTIONS
  1. Heat the stock or water in a flameproof casserole.
  2. Add the onions and cook, stirring occasionally, for 5 minutes, until soft.
  3. Add the aubergine, cover and cook for a further 5 minutes.
  4. Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute.
  5. Stir in the tomatoes, chick peas, raisins and chopped coriander and parsley.
  6. Season with salt and black pepper bring to the boil and simmer for 45 minutes.