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Heat the olive oil in a large saucepan over a medium heat and add the onion and garlic cloves. Cook, stirring occasionally, until softened for about 2 minutes.
Add the ginger, cinnamon stick, cumin and paprika and cook two minutes.
Add the aubergines, courgettes, tomatoes and vegetable stock. Bring to a boil and reduce the heat to a simmer gently for 10 minutes.
Add the chickpeas, sultanas and harissa and cook for a further 5 minutes.
Remove the cinnamon stick, season taste and sprinkle with chopped coriander. Serve with steamed couscous.
For the harissa, toast the spices in a hot, dry pan for 1 minute until fragrant and lightly toasted.
Place them in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) with the pepper, onion, chillies, garlic cloves, tomato paste and olive oil. Blend to a smooth paste and season with a little salt.
You can keep the harissa in the fridge for up to a week, covered with layer of olive oil.
For the yogurt, place the berries, banana and non-diary yogurt in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend until smooth.
Top with Granola, nuts and seeds.
This recipe was prepared using Braun’s MultiQuick 9087X Hand blender and its food processor accessory (1,5l) and Braun’s Food steamer FS 5100.
Heat the olive oil in a large saucepan over a medium heat and add the onion and garlic cloves. Cook, stirring occasionally, until softened for about 2 minutes.
Add the ginger, cinnamon stick, cumin and paprika and cook two minutes.
Add the aubergines, courgettes, tomatoes and vegetable stock. Bring to a boil and reduce the heat to a simmer gently for 10 minutes.
Add the chickpeas, sultanas and harissa and cook for a further 5 minutes.
Remove the cinnamon stick, season taste and sprinkle with chopped coriander. Serve with steamed couscous.
For the harissa, toast the spices in a hot, dry pan for 1 minute until fragrant and lightly toasted.
Place them in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) with the pepper, onion, chillies, garlic cloves, tomato paste and olive oil. Blend to a smooth paste and season with a little salt.
You can keep the harissa in the fridge for up to a week, covered with layer of olive oil.
For the yogurt, place the berries, banana and non-diary yogurt in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend until smooth.
Top with Granola, nuts and seeds.
