Moroccan Casserole 01 – African Recipes

Recipe ingredients and directions:

Moroccan Casserole

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

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.

Category: African Recipes