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Moroccan Casserole
1 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 chopped tomatoes, (14 oz)
1 pound 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.
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Moroccan Casserole 01