Ingredients

• 2 medium onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 fresh chilli, finely chopped
• 1 thumb sized piece of ginger, finely chopped
• 1 tbsp oil
• 250g aubergine, diced into 1cm pieces
• 200g pepper, chopped
• 200g courgette, sliced and quartered
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 x 400g tins of chickpeas
• 1 x 400g tin of tomatoes
• 250ml vegetable stock
• Juice of 1 lemon or lime
• 40g dried apricots, quartered
• 2 tbsp soy sauce
• Salt and pepper to season
• Flaked almonds to garnish

Method

• Peel and finely chop the onion, garlic, ginger and chilli.  Then peel and chop the aubergine, pepper and courgette into bite sized/1cm chunks and drain the chickpeas.
• Heat the oil in a large saucepan on high heat and add the onion and let it sweat for a couple of minutes, stirring occasionally.  Add the garlic, ginger and chilli and continue to sweat for a further 3 to 5 minutes.
• Add the aubergine, courgette and pepper along with all the spices and a pinch of salt and pepper, cover with a lid and leave to sweat for 10-15 minutes, stirring occasionally to ensure that nothing sticks to the pan.
• Add the chickpeas, tinned tomatoes, stock, lemon or lime juice, soy sauce and apricots and bring to the boil.  Reduce to a simmer and leave to cook for 10 minutes (or longer if you want to thicken the sauce further.
• Taste and adjust the seasoning and serve with a sprinkling of almond flakes on top.