1 large onion cut into rounds
3-4 arge garlic cloves, smashed and roughly chopped
2” knob of ginger, peeled and roughly chopped
1 small eggplant, peeled and cubed
1 medium sweet potato, peeled and cubed
1 large lemon, thinly sliced
1 540ml can of chick peas drained and rinsed
½ cup olives
1 head black kale, rinsed dried and cut into thin strips
½ cup vegetable broth
1 tsp ras el hanout*
1 heaping tsp harissa
Heat oil in a large heavy-bottomed pan or tajine, add onions, garlic and ginger. Stir frequently until fragrant and starting to become translucent.
Add eggplant and sweet potato, stirring to coat.
Add ras el hanout and harissa, stirring to coat.
Add remaining ingredients, reduce heat to minimum and cover loosely
Simmer for 30-40 minutes until potatoes are soft, but not falling apart
*Ras El Hanout
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
¾ tsp freshly ground black pepper
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp cayenne pepper
½ tsp ground allspice
¼ tsp group cloves
Whisk all ingredients until well combined. Store in an airtight container for up to a month.
2 cups couscous
2 cups vegetable stock
½ cup chopped mint
Bring broth to a boil in a small pan.
Add couscous and mint, cover tightly, remove from heat and allow to stand for approximately 10 minutes.
Fluff with a fork when ready to serve.