Moroccan Stew with Bulgur Wheat

Name: Moroccan Stew with Bulgur Wheat
Total time: 1800 s
Yield: 4-5 servings
Cuisine: British
Ingredients: 1 stock cube; 2 cloves garlic; 2 tbsps olive oil; 300 g aubergine; 200 g bulgur wheat; 4-5 tsps ras el hanout; 300 g vegetables (e.g. courgette, red bell pepper, carrot or leek); 2 cans diced tomatoes (with the juice); 60 g dried fruit (e.g raisins or apricot); 30 g almond flakes; 1 can chickpeas; fresh persil; 1 lemon

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Ingredients

30mins

4-5 servings

1stock cube
2 clovesgarlic
2 tbspsolive oil
300 gaubergine
200 gbulgur wheat
4-5tsps ras el hanout
300 gvegetables (e.g. courgette, red bell pepper, carrot or leek)
2 cansdiced tomatoes (with the juice)
60 gdried fruit (e.g raisins or apricot)
30 galmond flakes
1 canchickpeas
fresh persil
1lemon

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Steps

30mins

1

Boil 750ml of water and dissolve the stock cube. Add 650ml (the remaining 100ml save for later) to a pot and bring back to a boil. Add the bulgur wheat and cook covered for about 15 minutes. Mix regularly. Once cooked, set aside uncovered.
2

Heat olive oil in a big pan. Cut the aubergine into 1cm cubes. Cut also the other vegetables of your choice. Mince the garlic and add to the pan, then add in the ras-el-hanout spice and mix. After 1 minute add in the diced vegetables. Cover and cook for 4 minutes.
3

Add the tomatoes from the can (with their juice), dried fruit and the rest of the stock. Cover and let cook for 8 minutes. In the meantime, heat another pan and fry the almond flakes until they turn golden. Drain the chickpeas. Add them to the vegetables mix. Add some salt and pepper, mix again. Cook one more minute.
4

Cut the lemon in quarters and chop the persil. To serve, start by placing a quarter of the bulgur in a plate. Top with the vegetables. Sprinkle the persil and the almonds on top. Place the lemon on the side to squeeze in just before eating.