Grains are very healthy and full of proteins and vitamins. Chick-peas are no exception. This recipe could be adapted by substituting split-peas or lentils for chick-peas.
ingredients
serves 4
1 large eggplant, cubed
2 tbsp sunflower oil
1 onion, chopped
1 garlic clove, crushed
1 tsp ground cinnamon
3 whole cloves
1 pound boned leg of lean lamb, cubed
14 ounce can chopped tomatoes
2/3 cup ready-to-eat dried apricots
2/3 cup canned chick-peas, drained
1 tsp clear honey
salt and black pepper
chopped fresh parsley
2 tbsp chopped almonds, fried in a little oil, to garnish
couscous, to serve
method
1. Place the eggplant in a colander, sprinkle with salt and leave for 30 minutes. Heat the oil in a flame-! proof casserole, add the onion and garlic and fry for about 5 minutes.
2. Stir in the ground cinnamon and cloves and fry for about 1 minute. Add the lamb and cook for a further 5 - 6 minutes, stirring occasionally until well browned.
3. Rinse, drain and pat dry the eggplant, add to the pan and cook for about 3 minutes, stirring well. Add the tomatoes, 1 1/4 cups water, the apricots and seasoning. Bring to the boil, then cover the pan and simmer gently for about 45 minutes.
4. Stir in the chick-peas and honey, and cook for a further 15 - 20 minutes, or until the lamb is tender. Serve the stew accompanied by couscous mixed with a little chopped parsley and garnished with the almonds.
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