This traditionally calls for a hunk 'o' flesh in the form of lamb, but tastes great in vegan form too...
Ingredients:
Olive Oil (for sauteing vegetables)
2-3 big white onions (diced)
4-8 cloves of garlic (crushed)
Couple of vegetables (a big aubergine, a big courgette, a couple carrots - all diced)
2 litres of hot veggie stock (or just add bouillon to hot water)
2 cans worth of chickpeas
1/2 litre of tomato juice
Tomato puree (3 tablespoons at least)
2 cups of uncooked orzo (or bulghur, or pasta, or couscous - whatever grain you have)
Spices:
Bouillon (for veggie stock)
Salt - to flavour
Paprika - 2-3 Tablespoon
Cumin - 3-4 Tablespoon
Couple dashes of cayenne pepper powder
Dash of mint
Dash of cloves
Dash of cinnamon
Fresh parlsey and cilantro if you have it, otherwise dried is fine
2-3 Bay leaves
Freshly ground pepper
Juice of 1-2 lemons
What to do with all that stuff:
Saute the onion and garlic in oil. Add veggies and cook until tender. Add tomato juice and tomato puree and veggie stock. Stir. Add spices bit by bit and taste the broth as you go along. Personalise it. Bring the liquid to a boil. Add chickpeas and let them cook in the broth. Add in your grain at the last minute, so if it takes 5 minutes of couscous, throw it in 5 minutes before you're ready to serve.
When serving, squeeze over fresh lemon juice and sprinkle with fresh cilantro and/or parsley, and freshly ground black pepper. Serve with warm pita bread and hummus! Yummm!!