Pumpkin, eggplant & chickpea stew

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, uncovered, stirring occasionally, for 5 minutes or until golden.

Step 2

Meanwhile, halve, peel and deseed the pumpkin and cut into 1.5cm pieces. Cut the eggplant into 1.5cm-thick slices.

Step 3

Reduce heat to low, add the garlic, cumin, ginger and cayenne to the onion and cook, stirring, for 30 seconds or until aromatic. Add pumpkin, eggplant, tomatoes, chickpeas and stock, and stir to combine. Cover and bring to the boil over high heat. Reduce heat to medium-low and cook, covered, stirring occasionally, for 15 minutes or until vegetables are tender.

Step 4

Meanwhile, halve the prunes lengthways. Add the prunes to the stew and stir through.

Step 5

Prepare the couscous following packet directions. Serve the stew with the couscous and sprinkle with the parsley.