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Wednesday, March 27, 2013

Eggplant, pomegranate and chickpea cous cous (vegan)

This is one of my favorite things to eat, since it has all the stuff I would eat by themselves: chickpeas, tomato sauce, cous cous, eggplants, pomegranate etc. Of course, all slathered in a spicy Middle Eastern spice mix (ras-el-hanout) and fresh chili for a an extra kick. 
It's something I like just as much when it's cold or the next day as well. And which I make very often as lunch, I even pack it up in a large plastic glass and take it with me to school. It's even great cold from the fridge too, which I couldn't really say for most foods.
Enjoy. :)

Last year: Mechouia salad (roast vegetables and tuna) (Tunisian).
Two years ago: Zucchini and coconut muffins, Melanzane alla parmigiana (Italian) and Pancetta and artichoke pizza.

  • 200 g cous cous
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 2 teaspoons ras-el-hanout blend (or garam masala)
  • 2-3 garlic cloves
  • 1/2 of a red chili pepper
  • 1 leek (white and light green parts only)
  • 1 medium eggplant
  • 1 red bell pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground ginger
  • 400 g chopped tomatoes (one can)
  • 250 g preboiled chickpeas (one 400g can)
  • seeds from a pomegranate 

Heat 1 tablespoon of oil and 1 teaspoon of the ras-el-hanout blend in a large pan. Let it heat until it's very fragrant. Add the chopped chili and garlic.

Let them cook for 2-3 minutes, then add the sliced leek.

Let it cook until softened, stirring occasionally. Meanwhile chop up the eggplant into cubes. When the leek has softened, add the eggplant and stir well.

Let it cook for 10 minutes, then add the chopped bell pepper.

Also add the chopped tomatoes and mix. Let the whole thing cook some more. Meanwhile prepare the cous cous by letting it soak up warm water, according to package instructions. When the cous cous is softened, mix it with the other tablespoon of olive oil, the teaspoon of ras-el-hanout; and the ground turmeric and ginger.
Add the cous cous to the pot and mix. Remove from the heat. Also add the chickpeas:

Mix well and add the pomegranate seeds:

Gently mix. Transfer to one or more serving bowls and dig in! :)

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