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Moroccan Casserole

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Ingredients
  • 1 small amount of stock or water; for frying
  • 1 large onion; chopped
  • 1 large aubergine;, (eggplant) cut into chunks
  • 2 cloves garlic; crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 3 cans chopped tomatoes, (14 oz)
  • 1 pound can chick peas
  • 3 ounces raisins
  • 1 tablespoon chopped fresh coriander
  • 3 tablespoons fresh parsley; chopped
  • salt and black pepper
Instructions

Heat the stock or water in a flameproof casserole. Add the onions and cook, stirring occasionally, for 5 minutes, until soft. Add the aubergine, cover and cook for a further 5 minutes. Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute. Stir in the tomatoes, chick peas, raisins and chopped coriander and parsley. Season with salt and black pepper bring to the boil and simmer for 45 minutes.

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