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RECIPES
| Valor energético | 109,0 Kcal |
| Grasas | 1,69 g |
| de las cuales saturadas | 0,28 g |
| Hidratos de carbono | 18,2 g |
| de los cuales azúcares | 4,39 g |
| Proteínas | 3,96 g |
| Sal | 0,72 g |
| Valor energético | 109,0 Kcal |
| Grasas | 1,69 g |
| de las cuales saturadas | 0,28 g |
| Hidratos de carbono | 18,2 g |
| de los cuales azúcares | 4,39 g |
| Proteínas | 3,96 g |
| Sal | 0,72 g |
Bring lightly salted water to a boil. Cut aubergine into cubes. Heat a dash of oil in a large pot or frying pan with a lid. Add chickpeas, diced tomatoes, apricots, and crumbled stock cube. Then, add water just enough to cover the vegetables. Serve stew with couscous and finish with a sprinkle of paso 6 Bring lightly salted water to a boil. Cut aubergine into cubes. Heat a dash of oil in a large pot or frying pan with a lid. Add chickpeas, diced tomatoes, apricots, and crumbled stock cube. Then, add water just enough to cover the vegetables. Serve stew with couscous and finish with a sprinkle of paso 6Cooking step by step
The couscous:
Place couscous in a bowl. Pour boiling water over the couscous, a little more than 1 cup of water for each cup of couscous. Cover with a plate and let it sit until serving. 
Mis en place:
Cut onion into wedges.
Rinse and drain chickpeas.
Cut apricots into small strips.
Chop garlic and parsley. 
The stew I:
Sauté auberginefor 4-5 minutes over medium-high heat until it’s golden.
Add onion, garlic, and ras el hanout (spicy!). Sauté for another 2-3 minutes until the onion is golden brown. 
The stew II:
Let it boil, covered, for 12 minutes.
Season with salt and pepper to taste. 
Your meal:
sliced almonds and parsley.
(Fluff the couscous with a fork to separate the grains.) 
paso 6
Cooking
step by stepThe couscous:
Place couscous in a bowl. Pour boiling water over the couscous, a little more than 1 cup of water for each cup of couscous. Cover with a plate and let it sit until serving. 
Mis en place:
Cut onion into wedges.
Rinse and drain chickpeas.
Cut apricots into small strips.
Chop garlic and parsley. The stew I:
Sauté auberginefor 4-5 minutes over medium-high heat until it’s golden.
Add onion, garlic, and ras el hanout (spicy!). Sauté for another 2-3 minutes until the onion is golden brown. The stew II:
Let it boil, covered, for 12 minutes.
Season with salt and pepper to taste. Your meal:
sliced almonds and parsley.
(Fluff the couscous with a fork to separate the grains.) paso 6
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