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. ---------------------------------------------------------------------------
Nutrition
Ingredients
