Moroccan Chickpea Stew

Serves: 6, Calories: 210, Fat: 0.9g

Ingredients:
2 clv Garlic
2 Carrots
1 Green bell pepper
1 tsp Cumin, ground
1 tsp Fresh ginger
? tsp Cayenne pepper (or to taste)
? tsp Cinnamon, ground
1 cup Eggplant, diced
3 Tomatoes
1 cup Chickpeas
3 cups Cous cous, cooked
1 cup Vegetable stock (variable)



Method:

Soak the chickpeas in water overnight to soften. Prepare the vegetables. Cut into 1 cm cubes. In a saucepan, place half of the vegetable stock. Add the spices and garlic, and fry until dry. Drain the chickpeas and mix with the spices paste. Cook for 1-2 minutes. Add a little more stock, and the onion and carrot. Cook for 2-3 minutes. Add remaining vegetables and stock and mix well. Cover and simmer until done. If necessary, add a little more stock or water if it becomes dry. When cooked, check seasoning, and adjust if necessary. Serve piping hot with cooked cous cous.