Courtesy of Cilantro, a Lorenz Book

Serves 3-4

INGREDIENTS:

3 Tablespoons olive oil
1 red onion, chopped
3 garlic cloves, pressed
¼ lb. sweet potatoes, peeled and diced
1 large eggplant, diced
15-ounce can chick-peas, drained
1 teaspoon dried tarragon
½ teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground allspice
5 drained canned plum tomatoes, chopped, plus ¼ cup of the juice
6 dried apricots
2 ½ cups vegetable stock
1 fresh green chili, seeded and finely chopped
2 Tablespoons chopped fresh cilantro
sea salt and freshly ground pepper

DIRECTIONS:

Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and sweet potatoes and cook for about 5 minutes, until the onion has softened slightly.

Stir in the diced eggplant, then add the chick-peas, herbs and spices. Stir well to mix and cook over low heat for a few minutes.

Add the tomatoes and the reserved juice from the can, with the apricots, stock and chili. Stir in salt and pepper to taste. Bring slowly to a boil and cook for about 15 minutes or until the sweet potatoes are tender. Add the fresh cilantro, stir and adjust the seasoning if necessary. Serve immediately.