Chickpea and Orange Hotpot

• 1 small onion, finely chopped
• 3 bay leaves
• 625 ml freshly squeezed orange juice
• 250 ml water
• 400 g canned chick-peas, rinced and drained
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 cup cauliflower floret
• 12 eggplant, peeled, cut into 1cm cubes
• 8 black olives
• 1 zucchini, sliced
• 14 cup flat leaf parsley, chopped
• 1 orange, flesh cut into 1cm cubes
• salt and pepper
• 1 orange, zest of, to garnish (use above orange)
• 1 tablespoon olive oil

1. Place onion, bay leaves, 500ml juice and 250ml water in a pan.
2. Bring to the boil over medium-high heat, then simmer for 1 minute.
3. Add chickpeas, cumin and coriander, then cook for a further minute.
4. Add cauliflower, eggplant and olives, then cover and cook for 3 minutes.
5. Add zucchini and remaining 125ml juice, cover and cook for 2 minutes.
6. Add parsley, orange cubes and oil, then season with salt and pepper.
7. Remove from heat and stir.
8. Cover and stand for 2-3 minutes.
9. Serve with zest and extra parsley.

onion, bay leaves, freshly squeezed orange juice, water, chickpeas, ground cumin, ground coriander, cauliflower floret, eggplant, black olives, zucchini, flat leaf parsley, orange, salt, orange, olive oil

Taken from www.food.com/recipe/chickpea-and-orange-hotpot-138974 (may not work)