Moroccan casserole

Yield: 1 Servings

Measure Ingredient
small Amount of stock or water; for frying
1 large Onion; chopped
1 large Aubergine;, (eggplant) cut into chunks
2 Cloves garlic; crushed
1 teaspoon Ground cumin
1 teaspoon Turmeric
1 teaspoon Ground ginger
1 teaspoon Paprika
1 teaspoon Ground allspice
3 cans (14 Oz) chopped tomatoes
1 pounds Can chick peas
3 ounces Raisins
1 tablespoon Chopped fresh coriander
3 tablespoons Fresh parsley; chopped
Salt and black pepper

Heat the stock or water in a flameproof casserole. Add the onions and cook, stirring occasionally, for 5 minutes, until soft. Add the aubergine, cover and cook for a further 5 minutes. Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute.

Stir in the tomatoes, chick peas, raisins and chopped coriander and parsley. Season with salt and black pepper bring to the boil and simmer for 45 minutes.

Adapted from "The Book of One-pot Cooking" by mary Reader.

Posted to fatfree digest by "andy&shell" <andy.shell@...> on Dec 4, 1998, converted by MM_Buster v2.0l.

Similar recipes