1 tbsp olive oil
1 red onion, diced
2 cloves garlic, crushed
2 sticks celery, chopped
1 tsp ground cumin
½ tsp ground turmeric
1 tsp ground cinnamon
3 large eggplants, cut into 3cm dice
1 400g tin Roma tomatoes
1 400g tin chickpeas
1 tsp reduced-salt vegetable stock powder*
10 dried apricots, chopped
Reduced-fat natural yoghurt for serving
Heat oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, celery and spices. Cook for 5 minutes until they start to soften.
Add the eggplant and continue to cook for 10 minutes, stirring frequently.
Add the tomatoes, chickpeas and their water, stock powder and apricots. Stir, cover and simmer for an hour or until thick and the eggplant is cooked through.
Serve with a dollop of natural yoghurt and couscous.
*Gluten free if using gluten free stock powder.