Serves 50 (Uploaded : 21/02/11. First cooked : 17/02/11. Rating 4/5)
juice of 10 lemons
2 jars tomato puree
10 tsp paprika
10 tsp ground cinnamon
salt and pepper
10 x 400g tins of chopped tomatoes
15 red peppers cut into small pieces
750g unpeeled almonds
750g pitted prunes, roughly chopped
6” piece of root ginger, peeled and chopped
20 cloves garlic, peeled and chopped
12 large courgettes, cut into medium thin rounds
9 x 400g tins of chickpeas, drained
170g runny honey
1. Heat olive oil in casseroles and stir in lemon juice and tomato puree with the paprika and cinnamon and season with salt and pepper to taste. Add chopped tomatoes and peppers, cover the dish and cook over a gentle heat on the hob, stirring occasionally for 20-30 mins.
2. Stir in almonds, prunes, ginger and garlic and cook for another 15 mins.
3. When peppers are soft add courgettes and chickpeas, giving them a good nuzzle into the sauce.
4. Cover dish again and cook for 10 mins until courgettes are tender but not too soft.
5. Finally stir in honey.