This robust dish is hearty and comforting, while being super simple to whip up. I love making this recipe both when entertaining and to batch cook for quick meals – the flavour is that good, and honestly gets better and better over a couple of days. It also freezes perfectly, so it’s a great one to make during the warmer months when eggplants and tomatoes are readily (and cheaply) available, and then defrost for winter meals. Serve with mashed potato, or get a little bit fancy and accompany with Middle Eastern Cauliflower Salad (p. 111) or Punchy Couscous Salad (p. 108).
Serves 5
+ soy free
+ freezer friendly
Ingredients
Extra-virgin olive oil
Cumin seeds
Coriander seeds
Brown onion
Garlic cloves
Ras el hanout spice mix
Chicken-style stock cubes or Chicken-style stock powder
Tomatoes
Passata
Fine salt
Chickpeas
Currants
Lemon
Garnishes (optional) – Toasted
Flaked almonds, Mint, Parsley,
Coriander, Pickled onion, Coconut yoghurt,
Tzatziki, Currants or Pomegranate arils
Method
This recipe can be found on page 108 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
I can confidently say that my kitchen produces some of the BEST recipes and accessories for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 2,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.
