Moroccan vegetable stew with pulses

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 tbsp olive oil
• 1 eggplant(s)
• 2 tbsp olive oil
• 2 tsp Ras el Hanout
• 1 tbsp tomato paste
• 1 tsp harissa
• 100 g lentils, red
• 400 g chickpeas from the can, drained
• 500 ml broth
• 1 zucchini
• salt and pepper
• lemon juice
• Sesame oil or sesame paste (tahini)
• Sugar
• n. B. herbs, fresh
• e.g. yogurt or soy yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with chickpeas and red lentils

Finely chop the onion and garlic and fry lightly in a pan with a tablespoon of olive oil. Cut the eggplant into cubes (I used about 1-1.5 cm thick) and fry them well on all sides in two tablespoons of olive oil in a large pot. Then add the onions and garlic from the pan and continue frying. Add the red lentils and chickpeas. Stir in the ras el hanout, stir in the tomato paste, and fry briefly. Add the harissa (or chili, peperoncino, or sambal oelek). Then pour in the stock and simmer for about ten minutes. Finely dice the zucchini and add it, and simmer for another ten minutes. The red lentils should then be soft. Season to taste with salt and pepper and, if desired, add lemon juice, sesame oil, or tahini, and perhaps a little sugar. Serve with fresh herbs (parsley, mint, or coriander) and/or a spoonful of yogurt, if desired. Tastes good as a stew on its own, but also goes well with flatbread, couscous or bulgur.