Ingredients

• 150g Red Onion
• 1 Aubergine
• 2 tablespoons Olive Oil
• 2 Garlic Cloves
• 2 tablespoons Tomato Paste
• 2 teaspoons Ground Sumac
• 2 teaspoons Ground Turmeric
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• 200g Canned Chickpeas
• 120g Dried Apricots
• 400g Vegetable Stock
• 200g Canned Tomatoes
• 1 Bay Leaf
• Cilantro as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice red onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove to the kCook bowl
12. Add tomato paste, ground sumac, ground turmeric, ground cinnamon, ground cumin and ground coriander to the kCook bowl
13. Season
14. Cook with filler cap removed - 10 min, 120°C, speed 3
15. Remove lid
16. Add canned chickpeas, dried apricots, eggplant, vegetable stock, canned tomatoes and bay leaves to the kCook bowl
17. Replace lid
18. Cook with filler cap removed - 45 min, 98°C, speed 3
19. Season to taste
20. Serve
21. Garnish with cilantro to taste

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