Moroccan-style harira stew with aubergine kofta recipe

Method

1. Heat 1 tbsp oil in a large saucepan over a low-medium heat. Cook the vegetable base mix for 20 mins, stirring occasionally. Add half the garlic and cook for 5 mins, adding a splash of water if it starts to stick.
2. Add the ras el hanout, tomato purée, passata and stock; stir well. Add the lentils and chickpeas, bring to a simmer, then reduce the heat to low and simmer for 20 mins, scraping down any bits on the inside of the pan.
3. Meanwhile, heat 2 tbsp oil in a large, lidded frying pan over a low-medium heat. Add the aubergine, season with salt, then cover and cook for 5 mins. Stir, re-cover and cook for another 5 mins. Stir in the remaining garlic, reduce the heat to low, remove the lid and cook, uncovered, for 5 mins more, adding a splash of water if it starts to stick. Remove from the heat and season with pepper.
4. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. In a food processor, blitz the bread to rough crumbs, then add the aubergine mixture, mint and olives. Pulse until just combined, being careful not to overmix. Use wet hands to roll 2 tbsp mixture into a ball and transfer to a lined baking sheet; repeat with the rest of the mix to make 30 balls. Bake for 15-20 mins until firm and lightly browned.
5. Remove the stew from the heat and add 100-200ml extra water to thin if desired. Stir in the chopped herbs and lemon juice; season to taste. Divide between 6 bowls and top with the harissa, aubergine kofta and the remaining parsley. Serve with lemon wedges to squeeze over, if you like.

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