Cumin chickpeas and aubergine with cous cous

Another chickpea recipe!  In a previous post, I mentioned how versatile chickpeas are. And how very underrated!  Chickpeas, like aubergine (eggplant) tend to soak up the tastes around them, and as I couldn’t quite decide what I felt like for dinner, this is what I came up with.  I started off with typical Moroccan flavours for the chickpeas, which meant frying them in olive oil with cumin, chilli and coriander, when I discovered one lost aubergine in the fridge.  I added the aubergine, then balanced the flavours with canned cherry tomatoes, fresh basil and parsley. The result?  A fresh, well-balanced, satisfying meal with a hint of chilli!

This recipe gives 4 portions:

1 cup dried chickpeas, soaked for 6-8 hours, rinsed and cooked for another hour.

1 medium aubergine, cut into cubes (no need to salt beforehand if the aubergine is fresh and firm), skin on

2 tablespoons ground cumin

2-3 chillies (depending on taste)

1 brown onion, finely chopped

1 clove garlic, crushed or very finely chopped

5-6 leafs fresh basil, finely chopped

2 tablespoons fresh, chopped coriander

2 tablespoons fresh, chopped parsley

1 can cherry tomatoes

cous cous, made according to manufacturer’s instructions

Heat a dash of olive oil in a pan over moderate heat.  Sauté the chopped onion, garlic and chilli for 5 minutes, before adding the chickpeas. Fry for another 5 minutes, add the aubergine cubes, and fry for 2-3 minutes. Add the tomato, place a lid on the pan and allow to reduce for approximately 20 minutes or until most of the fluid has evaporated. Add the basil and parsley, as well as salt and course black pepper to taste and set aside. Prepare the cous cous in a separate pot according to the instructions on the box.  Serve the cumin chickpeas and aubergine hot on a bed of cous cous and garnish with fresh parsley. Dinner in 30 minutes!