RECIPES a whole world of taste COUS COUS WITH SPICY BAKED AUBERGINE & CHICKPEA STEW Vegan Serves 4 700ml/1.25 pints vegetable stock 350g/12oz cous cous 1 lemon grated rind only 60ml/4tbsp olive oil 50g/2oz flaked almonds, lightly toasted 75g/3oz canned breakfast apricots, chopped 45ml/3tbsp sultanas 45ml/3tbsp fresh parsley, chopped to taste salt and freshly ground black pepper For the aubergines: 1 large aubergine cut into 2.5cm/1” cubes 1 bunch fresh mint, finely chopped 2 lemons juice only 4 cloves garlic, finely chopped 30ml/2tbsp ground coriander 10ml/2tsp paprika 10ml/2tsp ground cumin 10ml/2tsp ground black pepper 5ml/1tsp cayenne pepper 5ml/1tsp harissa paste 2.5-5ml/1/2-1 tsp salt 60ml/4tbsp olive oil For the chickpea stew: 2 onions, sliced 30ml/2tbsp olive oil 2 cloves garlic, chopped 5ml/1tsp paprika pinch cayenne 1 x 400g/14oz can chopped tomatoes 150ml/1/4pt vegetable stock 45ml/3tbsp tomato puree 1 x 400g/14oz can chickpeas, drained 1 bay leaf to taste salt 30ml/2tbsp fresh parsley, finely chopped Method: Preheat the oven to 190C/375F/Gas5. Heat the stock in a large saucepan until boiling. Pour the cous cous in and stir in the lemon rind. Remove from the heat, cover and leave to stand for 5 minutes. Fluff the cous cous up with a fork - it should absorb most of the liquid. Drizzle over the olive oil and fold in the almonds, apricots, sultanas and parsley. Season to taste. Cover with foil and bake in the oven for 20 minutes. Remove the foil and fluff up the grains again. Keep warm until needed. Place the aubergine in a shallow ovenproof dish. Mix together all the remaining ingredients and toss the aubergine to cover. Seal tightly with cling film and leave for at least half an hour to marinade. Remove the cling film and place the marinated aubergine in the preheated oven and bake for 30 minutes until tender. For the chickpea stew: Fry the onions in the oil until soft and golden. Add the garlic and spices and fry for 2 minutes longer. Add the tomatoes and stock and simmer gently until well cooked and starting to thicken. Stir in the tomato puree, chickpeas and bay leaf. Simmer for 5 minutes more. Season to taste and stir in the chopped parsley. Spread the cous cous on a large platter and ladle the chickpea stew over the top. Top the stew with the baked aubergines and serve. Copyright The Vegetarian Society 2002 Vegetarian canned foods are naturally grown and canned quickly when the flavour, vitamins and minerals are at their peak, with no need for preservatives. Try canned vegetarian soups, chillies, casseroles and curries, vegetables, pulses, mushrooms, baked beans, dairy and fruit. To receive 'Canviently Nutritious for Vegetarians' (available in the Summer), simply visit www.cannedfood.co.uk or call 0800 243364 More recipes Mexican Piquante Dip Indian aloo kofta with spiced tomato sauce Extra special leek soup with garlic and herb croutons Summer sandwich fillings Swiss mushroom rosti Tofu kebabs with a Simply Delicious Mayonnaise dressing Noodles and vegetables in a creamy cajun stir fry Mediterranean vegetable and Quorn puff pie Thai red curry with fragrant rice Asparagus fettucine stir fry with peanut sauce Baked mushrooms filled with spinach, Brie and walnuts Lasagne with chestnuts and peppers Baked apples with Wild Thyme and Fragrant Herb Honey  Back to main NVW index Clicking on the symbol left will always take you back to the main recipe index for our entire website

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