As with most of my recipes, you can add pretty much whatever you like to this stew depending on what you have available. I made this up one evening when I was craving spice, flavour and comfort. I made it once with diced venison, and once without the meat. Both were excellent.


  • chopped garlic
  • ginger – grated or chopped in to thin matchsticks
  • 1 onion
  • a chilli or two
  • diced coriander stalks
  • diced aubergine
  • diced red pepper
  • diced meat of your choice (optional)*
  • a can of chickpeas
  • a can of chopped tomatoes
  • veggie/beef stock
  • ground cumin
  • ground paprika
  • ground ginger
  • ground coriander
  • chilli powder
  • chopped, dried apricots
  • brown sugar

To Serve

  • cous cous or rice
  • chopped coriander
  • dollop of greek yoghurt
  • pomegranate seeds


Once you’ve chopped all your ingredients, cook off the onion, ginger, garlic, chillis and fresh veggies in a large pan or casserole dish. If you’re adding meat, do so now and cook for a few more minutes until browned. Add the spices, plus some salt and pepper, and stir in to the mix for a few minutes. Add your chickpeas and chopped tomato. Cook for about 5 more minutes before adding some stock. Bring to the boil and then allow simmer. Throw in a handful of chopped dried apricots and stir in. I like to add a pinch or 2 of brown sugar to enhance the flavours. Leave to simmer gently or put in a very low oven to keep warm. I like to give it a few hours so that it really gets that depth of flavour.

Serve over a bed of rice or nice fluffy cous cous and top with fresh coriander leaves. I always add a big dollop of full fat greek yoghurt and a handful of pomegranate seeds. Last time I also served it with some homemade garlic bread which was incredible.


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