I was actually planning on cooking up another recipe, but because I didn’t have a vital ingredient I had two choices for dinner. Go out and get the ingredient, or think of something else. I went for the last one, which wasn’t a bad choice at all! I like cooking without recipes. Throwing random ingredients in the casserole, hoping that it adds exactly that what you have in mind for the end result of the dish.
Actually, this stew was perfect for tonight. The temperature being a bit chilly, dinner made me feel warm again. On the inside, and on the outside.
Ingredients
Four servings
- 400 gr chick peas, canned
- 150 gr fresh spinach
- 1 aubergine – if it’s a big one, use half
- 150 gr mushrooms
- 3 cloves of garlic
- 15 cl low fat cooking cream
- 1 tbs oil
- 1 ts mustard seeds
- 2 tbs Ras el Hanout
- hinch of black pepper and salt
Preparation
Heat a tablespoon of oil in the casserole. Add mustard seeds, garlic and aubergine and let it cook until the aubergine gets soft.
Then add mushrooms and chick peas. Pour the low fat cream in the casserole and add Ras el Hanout, salt and pepper. Let it simmer for 5 minutes. Then add the fresh spinach and let it cook until the spinach gets soft.
Enjoy it pure, or with rice.
