I cooked this lovely vegetarian recipe last week (from Rose Elliot’s New Vegetarian Cookbook), and we were so impressed with it, I decided to share the recipe. It’s really worth a try. Ashley, who had previously turned his nose up at the thought of eating chick peas, came back for seconds.
1 onion, chopped
1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds, lighly crushed
2 garlic cloves, chopped
1 aubergine, cut into chunky pieces
1 small red chilli
½ tsp saffron
½ tsp salt
1 x 425g can chick peas
3 oz basmati rice
90g large green olives
½ lemon, sliced
½ pint veg stock
handful fresh coriander, chopped
Fry the onions in the olive oil for five mins. Stir in cumin and coriander seeds, garlic, aubergines, chilli, saffron and salt and leave to cook for a couple of mins while you drain the chick peas into a sieve and rinse.
Add the chick peas to the pan along with the rice, olives and lemon slices, then pour in the stock. Bring to the boil, cover and cook gently for 20 mins. Fork the chopped coriander through and serve.