|Moroccan aubergine and chickpea pilaf
This is adapted from a recipe in Rose Elliot's vegetarian cookbook, Fast, Fresh and Fabulous.
|2 tablespoons||olive oil|
|2||medium aubergines, chopped into 1.5 cm cubes|
|2 teaspoons||cumin seeds, lightly pounded in a mortar and pestle|
|2 teaspoons||coriander seeds, lightly pounded in a mortar and pestle|
|4||cloves garlic, peeled and chopped|
|1||medium red chili, chopped (seeds removed if you want to reduce the heat)|
|1 teaspoon||saffron strands|
|175 g||basmati rice|
|500 g||cooked chickpeas (equivalent to two 425g tins, drained)|
|60 g||green olives, pitted and roughly chopped|
|1||thin-skinned lemon, topped and tailed, halved lengthways, then sliced into 4 mm-thick slices|
|600 ml||vegetable stock|
|1 bunch||fresh coriander, roughly chopped|
Fry the onions with the olive oil in a large pan for 5 minutes. Add the aubergine and continue to cook for another 8 minutes. Add the cumin and coriander seeds, garlic, chilli, saffron and salt to the pan and continue to fry for two minutes until the spices are becoming aromatic. Then add the rice and saute for another two minutes.
Once the rice is toasted, add the chickpeas, olives, lemon slices and vegetable stock to the mixture, stir well, and cover. Bring to the boil, then immediately reduce the heat and cook gently for 20 minutes. Check that the rice is cooked and all the liquid absorbed, then fork through the chopped coriander and serve.
Serves 4-6, depending on hunger.
10 November 2003