Prep and cooking time: 40-50 mins     Serves 4/5

Moroccan style vegetable and bean stew with a zesty kick. A perfect autumn dish leaving you feeling warm and satisfied with plenty of energy ready for the your running the following day.

Ingredients

• 1 tbsp Olive Oil
• 1 large onion chopped
• 3 garlic cloves chopped
• 1 tbsp harissa paste
• 1 tsp cumin seeds
• ½ tsp ground cinnamon
• 200ml vegetable stock
• 400g can chopped tomatoes
• 1 large aubergine
• 1 lemon
• 1 can butter beans
• 1 can chickpeas
• Wholemeal couscous
• (Optional) Natural or Greek yoghurt
• (Optional) Chopped fresh or dried mint

Method

• Heat the oil in a large non-stick pan. Fry the onion and garlic for 5 minutes.
• Stir in the harissa, cumin seeds and cinnamon. Let it cook for 30 seconds before adding the chopped tomatoes and stock.
• Chop up the aubergine and add to the pan along with the zest of the whole lemon (keep the lemon for later).
• Cover the pan and gently cook for 15/20 mins.
• Add the butter beans, chickpeas and juice of the lemon.
• Cook the couscous to package instructions and an amount to your liking.
• Let the beans and chickpeas cook through then serve with the couscous.
• (Optional) Place a tablespoon full of yoghurt onto the tagine and scatter mint leaves over the yoghurt.

Enjoy!

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Happy Running, Happy Cooking

Alex

AC Running and Fitness.