Aubergine and Chickpea Stew

This is the first recipe I have tried from the ‘Cook for Syria’ recipe book. The book is a collection of recipes from Syria, and so much more. It tells about the culture of food and sharing in Syria, builds links with people using the #CookForSyria @CookForSyria tags, and raising money for Unicef to help children affected by fighting in their beautiful country.

I served it to a visitor, and we shared a lot of stories about the ethics and politics of food. I had to make a few adaptions to fit my ingredients.

INGREDIENTS:

  • 2 aubergines
  • 6 cloves of garlic
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp za’atar (I used the mystery mixed Italian herbs, but za’atar is available from Seasoned Pioneers. )
  • salt and pepper
  • olive oil
  • 1 red onion
  • 4 chopped tomatoes
  • 2 tbsp tomato puree
  • 1 can chopped tomatoes
  • 1 can chickpeas
  • 3 tsp apple cider vinegar
  • Chopped coriander to serve
  • Coconut vegan yoghurt, or grated creamed coconut

METHOD:

  • Preheat the oven to 200C
  • Chop the aubergine into chunks. I split them length-ways into quarters and then slice thickly.
  • Put the aubergines into a roasting tin with the spices and 4 cloves of garlic, coat with olive oil and roast for 25 to 30 minutes
  • Finely chop the red onion and cook it slowly in olive oil, for around 10 minutes
  • Add 2 cloves of garlic, chopped, along with the tomatoes, tomato puree and tinned tomatoes. Bring to the boil and simmer for 20 minutes
  • Add the aubergine, chickpeas, salt, apple cider vinegar and cook until the chickpeas are hot.
  • Serve with a garnish of coriander leaves and coconut yoghurt.

I served this with rice, and we were very full afterwards

Pasta with tomato sauce and chickpeas

I thought I was being brilliant and inventive and then discovered that this is a classic. There are hundreds of versions on the internet already.

INGREDIENTS:

  • Around 250ml sweet tomato sauce
  • 1 can of chickpeas
  • 1 tbsp mystery herb mixture including dried chillies from a present from Italy
  • 1 tbsp olive oil
  • 250g pasta

METHOD:

  • Start by bringing a pan of water to the boil, and cook the pasta for the time advised on the pack, usually around 8 to 9 minutes.
  • In another pan, heat the olive oil, add the mystery herbs and after a few seconds, add the tomato sauce and bring it to a simmer.
  • Drain the chickpeas and add to the tomato sauce, and bring it back to a simmer.
  • When the pasta is done, drain and stir in the sauce and then serve

Spinach with chickpeas

This recipe and the spices are fromĀ Seasoned Pioneers, who do a range of organic spices.

Ingredients:

  • 3 tsp Baharat spice mix
  • 1 can of organic chickpeas
  • 3 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 1 can organic chopped tomatoes
  • Around 500g spinach
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped mint.

METHOD:

  • Rinse the chickpeas, and set aside.
  • Chop the garlic, and fry for 1 minute in the olive oil.
  • Add the onions and fry for a further 5 minutes.
  • Add the spices and fry for another 2 minutes.
  • Mix in the chopped tomatoes and chickpeas and bring to a simmer, cook for around 5 minutes, until the chickpeas are hot through and the sauce is reducing down a little.
  • Meanwhile, bring some water to the boil, and cook the spinach for 5 minutes until wilted.
  • Mix the spinach into the tomato mixture, and put into a serving dish
  • Combine the lemon juice, olive oil and mint, and dribble over the top just before serving.

This was very tasty indeed.