INGREDIENTS

150 gms chickpeas, soaked overnight
1 vegetable cube

1 eggplant (approx 200 gms)
1 green pepper (100 gms)
1 tomato (approx 120 gms)
1/2 onion (approx 100 gms)
4 cloves garlic
1 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp cinnamon powder
2 guindillas
2 tsp tomato paste
1 tbsp olive oil

DIRECTIONS

Boil the chickpeas in a pressure cooker with 1 litre of water for 20 – 25 minutes until soft.

Cube all the vegetables and mince the garlic.

In a wok or frying pan, heat the olive oil and sauté the onions and garlic. Add the guindilla and continue frying on medium heat. Throw in the green pepper, aubergine and tomatoes and mix well.

Season with the spices and add salt to taste. Add the tomato paste, mix well then add the chickpeas. Save the liquid and add as needed until it is the thickness you like.

Serve hot. If not on the South Beach Diet, serve with couscous!

Serves 2 to 3

INGREDIENTS

500gms fillet of any white fish (frozen is good)

Marinade:

Juice of half a lemon

1 tsp paprika powder

2 tsp ground cumin

1/4 onion, chopped finely

2 cloves garlic, minced

20 gms cilantro, chopped (optional)

20 gms flat parsely, chopped (optional)

3 tbsp olive oil

salt to taste

DIRECTIONS

Defrost the fish, wash, drain and dry with paper towel. If the fillet are long pieces, cut each piece into two.

In a shallow Pyrex bowl with cover, mix all the marinade ingredients and taste for salt. Add the fish and mix well with the marinade. Cover and leave for 30 minutes to an hour.

Preheat oven to 180 degrees Centigrade. Arrange the fish in a heatproof dish and bake for 30 minutes. If desired, grill for the last 10 minutes.

Serve hot with couscous and a simple ratatouille.