Spiced chickpea ragoût

Twas a cool and wet evening, and the wild winds did blow! "Stew," I thought to myself, and went shopping for such.

Olive oil

1/2 tsp cumin seeds

1/4 tsp coriander seeds

1/4 tsp dried chilli flakes

1/4 tsp ground cinnamon
1/8 tsp ground nutmeg (or 5-6 sweeps of a nut over the grater)

1/4 tsp harissa paste

1/2 onion, minced

2 cloves garlic, finely sliced

1/2 aubergine, cubed

1 small green pepper, diced

2 small red peppers, diced

1/4 vegetable stock cube, dissolved in 1/2 cup hot water

1/2 tin tomatoes

1 tin chickpeas

Sultanas

Lemon juice

Black pepper

Pinch of seasalt

Optional:

Spinach

Rye bread

Goat's milk soft cheese

Fresh coriander

Toast whole spices in a dry frying pan on medium heat, then grind up before dropping into a pan of medium-heat containing a splash of olive oil. Add chilli flakes, cinnamon and nutmeg, and let the oils release for a minute or so. (Take care not to scorch the spices on too high a heat, or you'll have to start again.)

Stir in the harissa paste, then add the onion and let sauté for a few minutes.

Add in garlic, aubergine. Stir for a minute, then add peppers and let cook for another minute or so.

Now stir in the tomatoes and chickpeas, and pour in the vegetable stock (can just use water or a meat stock if you prefer.) Stir everything well, sprinkle in a 1/4 handful of sultanas, squeeze in a wedge of lemon, and add some black pepper and a pinch of seasalt. Let simmer for 15mins or so.

Check for seasoning (the sauce will taste a little sweet/sour, but this is balanced by the chickpeas.) Vegetables should be cooked but not overdone - for well cooked chickpeas, cook for longer but I'd reserve the peppers and add 10-15mins before serving. (I only remembered this right at the end, however.)

Serve over a few handfuls of fresh spinach, alongside some toasted rye bread with goat cheese. (The La Soignon brie is pretty good.) Add a little fresh coriander if desired.

Enjoy!