2 x 400g tins of green lentils, drained and rinsed
2 x 400g tins chickpeas, drained and rinsed
4 tbsp harissa paste
Two aubergines, diced into 1cm pieces
200g fresh bread, diced
20g fresh mint, leaves picked and finely chopped
50g green olives, finely chopped
1 x 30g pack fresh coriander, finely chopped
30g pack fresh flat-leaf parsley, leaves picked, most finely chopped, rest left whole
Two lemons, one juiced, 1 cut into wedges to serve (optional)
Method
Heat 1 tbsp oil in a large saucepan over 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.
Add the ras el hanout, tomato purée, passata and stock; stir well.
Add the lentils and chickpeas to a simmer, then reduce the heat to low and simmer for 20 mins, scraping down any bits on the inside of the pan.
Meanwhile, heat 2 tbsp oil in a large, lidded frying pan over 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.
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.
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.
