A delicious north African dish that we make frequently. Fry garlic, cumin, ginger, and chili powder in oil for a couple minutes. Add the veg and continue frying for a few minutes more. Pour in the stock, add the apricots (essential!), the tomatoes, and eventually the chickpeas. Bring this soup to a boil and simmer for 10-12 minutes, until the vegetables are tender. Prepare the couscous in the meantime. Serve over couscous, sprinkled with cilantro and pepper.- 1 Tbsp olive oil
- 2 cloves garlic, crushed
- ¼ tsp ground cumin
- ¼ tsp ground ginger
- ½ tsp chili powder
- 450g /1 lb mixed veg (zucchini, cauliflower, eggplant, carrot, celery, etc.)
- 100ml / 4 fl oz vegetable stock
- 100g / 3½ oz dried apricots
- 400g /1 can chopped tomatoes
- 400g /1 can chickpeas, drained and rinsed
- 2 Tbsp cilantro, chopped
- freshly prepared couscous
- black pepper