Moroccan Vegetable Stew

Serves 4 olive oil, for frying 1 small onion, roughly chopped 1 teaspoon chopped garlic 2.5 ml dried coriander 2.5ml dried ginger 5ml dried chilli 50 g Moroccan harissa paste (I used the Spice and all things nice brand, available at Dischem) 1 small butternut, chopped (about 200grams) 1 large potato, chopped 1 red pepper,…

Aubergine and Chickpea Stew

(serves 2) While they’re in season, and growing lusciously in my garden, I find myself looking for different ways to prepare aubergines. This recipe has been adapted from Lynn Bedford Hall’s that I copied from one of my mother’s cookbooks in 2007 (according to my notes), and is certainly one of the most delicious ways…