This is a hearty, vegan main dish made with rice, chickpeas, aubergine and olives. The flavour is kicked up a notch with Moroccan spices, red chilli pepper and lemon slices.
4 people made this
2 tablespoons olive oil
2 onions, minced
4 cloves garlic, chopped
2 aubergines, cut into chunks
1 red chilli pepper, chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds, lightly crushed
1 teaspoon saffron threads
1 teaspoon salt
2 (400g) tins chickpeas, drained and rinsed
85g pitted large green olives
100g basmati rice
1 thin-skinned lemon, thinly sliced
600ml vegetable stock
1 tablespoon freshly chopped coriander leaves, or to taste
Method Prep:30min › Cook:35min › Ready in:1hr5min
Heat olive oil in a large pan or casserole pot over medium heat. Cook and stir onions and garlic in the hot oil until softened, about 5 minutes. Stir in aubergine, red chilli pepper, cumin seeds, coriander seeds, saffron and salt; cook until aubergine starts to soften, about 5 minutes.
Stir chickpeas, green olives, rice and lemon slices into the pan. Pour in vegetable stock. Bring to the boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes. Fold in fresh coriander using a fork.