Moroccan – Food That We Make https://omnomnom.hannahnicklin.com veggie and vegan recipes, tried and tested. Fri, 13 Apr 2012 16:09:39 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.4 35771622 Moroccon Chickpea Stew (vegan) https://omnomnom.hannahnicklin.com/2012/03/26/moroccon-chickpea-stew-vegan/ https://omnomnom.hannahnicklin.com/2012/03/26/moroccon-chickpea-stew-vegan/#respond Mon, 26 Mar 2012 19:01:00 +0000 http://omnomnom.hannahnicklin.com/2012/03/26/moroccon-chickpea-stew-vegan/ Moroccon Chickpea Stew (vegan)Read more]]> I got a new veggie cookbook a couple of weeks ago, and have just started making some of the ones I’ve picked out. This one is really filling, vegan, super tasty, and a great one-pot meal for a load of mates. Looks alright, too, eh? It’s a really good, easy-to-cook-from book, proper recommend it.

Prep Time: 10 | Cook Time: 40 | Servings: 2
Nutritional Info: 232 kcal, 9g fat (1g sat), 29 carbs, 0.6g salt (without bread included)
What’s in it:

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Makings:heat the oil in a large pan, add the onion and cook for 5 mins until soft

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Add the garlic, chilli, tomato puree and cumin and cook for 2 mins.
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Add the aubergine, mushrooms and courgette, stir to coat evenly and cook for 2 mins.

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Add the chickpeas and stock, season well and bring to the boil.

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Reduce the heat and simmer for 20 mins. Just before serving stir through the parsley and serve with crusty bread.

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final photo again!
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If I were Alex I’d recommend a wine that would suit it. But I’m no good at that. So I shall recommend what I’d drink with it; something FIERY and Spanish, like a Rioja. That.
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