Foodie Thursday: Smokey Morrocan Chickpea Stew
Top chef Nigel Barden brings in Smokey Morroccan chickpea stew with saffron infused couscous to delight the Drivetime team with. And the collective hear another listener confession - but will they forgive or not? And the team bring you all the sport, traffic and business news.
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Smoky Moroccan Chickpea Stew
with Saffron-infused Couscous
by Γine Carlin from Keep it Vegan (Kyle Books)
Μύ
A smoky, sweet, sticky & savoury stew.
Μύ
Serves 2-4
Prep time 20 mins
Cooking time 45-50 mins
Μύ
Ingredients
2 tbsp sunflower oil
1 red onion, roughly chopped
1 red pepper, deseeded & roughly chopped
1 carrot, roughly chopped
2 garlic cloves, finely chopped
1 aubergine, cubed
4 large tomatoes
1 tsp ground cumin
1Μύtsp smoked paprika
Β½ tsp ground coriander
Β½ tsp ground cinnamon
1 tbsp tomato purΓ©e
1 x 400g can chickpeas
5 medjool dates (or anyΜύqualityΜύdates)
250g couscous
pinch of saffron strands
pared zest & juice of 1 lemon
1 tsp veg stock granules
3 tbsp extra virgin olive oil
30g fresh flat-leaf parsley, chopped
salt & freshly ground black pepper
Μύ
Method
- Heat half the sunflower oil in a medium, heavy-based saucepan.Μύ Add the onion, red pepper & carrot, season & sautΓ© for several mins before stirring through the garlic.Μύ Add the aubergine to the pan with the remaining oil, cover & let the vegetables soften for 5-10 mins, stirring every so often.
- Place the whole tomatoes in a medium bowl, cover with boiling water & set aside for 1 minute.Μύ Remove the skins from the tomatoes & finely chop the flesh.
- Sprinkle the spices over the cooking vegetables, allowing the flavours to infuse for several mins, before adding the chopped tomatoes.Μύ Season & bring to a gentle simmer.
- When the tomatoes have broken up a little & are beginning to look more sauce-like, add the purΓ©e.Μύ Stir to combine, season, cover & simmer until the vegetables are soft β around 20 mins.Μύ
- Finally, drain & rinse the chickpeas, & stone & chop the dates.Μύ Add the chickpeas & dates to the pan & cook gently for a further 10 mins.
- Meanwhile, place the couscous in a bowl with the saffron strands & the lemon zest strips.Μύ
- Dissolve the vegetable stock granules in 250ml boiling water & pour over the couscous.Μύ Cover & let sit for 5-10 mins until all the water has been absorbed.Μύ Remove the lemon zest & fluff with a fork.Μύ
- Add the lemon juice, extra virgin olive oil & flat-leaf parsley & stir.Μύ
- Divide the couscous between plates & serve topped with the stew.
Μύ
Broadcast
- Thu 19 Feb 2015 17:05ΒιΆΉΤΌΕΔ Radio 2