Recipe

A A A

• 1 small onion, finely chopped
• 3 bay leaves
• 625 ml freshly squeezed orange juice
• 250 ml water
• 400 g canned chick-peas , rinced and drained
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 cup cauliflower floret
• 1/2 eggplant, peeled, cut into 1cm cubes
• 8 black olives
• 1 zucchini, sliced
• 1/4 cup flat leaf parsley, chopped
• 1 orange, flesh cut into 1cm cubes
• salt and pepper
• 1 orange , zest of, to garnish (use above )
• 1 tbsp olive oil

• 1 Place onion, bay leaves, 500ml juice and 250ml water in a pan.
• 2 Bring to the boil over medium-high heat, then simmer for 1 minute.
• 3 Add chickpeas, cumin and coriander, then cook for a further minute.
• 4 Add cauliflower, eggplant and olives, then cover and cook for 3 minutes.
• 5 Add zucchini and remaining 125ml juice, cover and cook for 2 minutes.
• 6 Add parsley, orange cubes and oil, then season with salt and pepper.
• 7 Remove from heat and stir.
• 8 Cover and stand for 2-3 minutes.
• 9 Serve with zest and extra parsley.