“Aubergines and chickpeas contain prebiotic fibres that are needed for our good gut bacteria to thrive, which is thought to support a healthy, calmer, mind.” Dietitian Dr Sarah Schenker.
Dairy free, vegetarian
- 4 people
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 2 cloves of garlic, peeled and crushed
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 cinnamon stick, broken in two
- 1 tsp cayenne pepper
- 1 small aubergine, cut into bite-sized chunks
- 2 carrots, peeled and cut into bite-sized chunks
- 400 g chopped tomatoes
- 400 g can chickpeas, drained and rinsed
- 75 g 75g dried apricots, chopped
- - Juice and zest of an orange
- - Juice of half a lemon
- 1 tbsp honey
- 400 ml vegetable stock
- 200 g spinach leaves
- - Handful of flat-leaf parsley, roughly chopped
- 150 g wholegrain couscous (cooked according to packet instructions)
Heat the olive oil in a large pan and add the onion. Fry for a few minutes to soften, then add the garlic and spices. Cook for 2-3 minutes, add a splash of water if they start to catch.
Add the aubergine and carrot, coat well with the spiced onion mixture and cook for a further 2 minutes, stirring occasionally.
Add the tomatoes, chickpeas, apricots, orange juice and zest, lemon juice, stock and honey.
Season with a pinch of salt and freshly ground black pepper and stir well. Cover the pan with a lid and allow simmer on a low heat for 1 hour.
Add the spinach and parsley for the last 5 minutes of cooking. Serve with wholegrain couscous.