Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 eggplant (s)
• 2 tablespoon olive oil
• 2 teaspoons Moroccan spice mix (Ras el Hanout)
• 1 tablespoon tomato paste
• 1 teaspoon harissa
• 100 g lentils, red, dried
• 400 g canned chickpeas, drained
• 500 ml broth
• 1 zucchini
• salt
• pepper
• Lemon juice
• Sesame oil, (or sesame paste: tahini)
• sugar
• herbs, fresh
• yogurt

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Instructions

1. Chop the onion and garlic and fry lightly in a pan in a spoon of olive oil.
2. Cut the aubergine into cubes (for me about 1-1.5 cm) and fry well all around in two spoons of olive oil in a large saucepan. Then add the onions and garlic from the pan and continue frying. Add the red lentils and chickpeas
3. Stir in the ras el hanout, stir in the tomato paste and fry briefly, add the harissa (alternatively chilli, peperoncino or sambal oelek); then pour in the broth and simmer for about ten minutes.
4. Dice the zucchino and add it and simmer for another ten minutes. The red lentils should then be soft.
5. Season to taste with salt and pepper and, depending on your taste, season with lemon juice, sesame oil (or paste: tahini) and possibly a little sugar.
6. Serve with fresh herbs (parsley, mint or coriander) and / or a spoonful of yoghurt. Tastes good as a stew without any additional ingredients, but it also goes well with flatbread, couscous or bulgur.
7. * alternatively chilli, chili peppers or sambal oelek