Moroccan beef and chickpeas

Serves 4  Ready in 45 minutes ● Low-calorie cooking spray ● 1 large aubergine, diced ● 2 medium onions, chopped ● 1 red pepper, deseeded and chopped ● 3 garlic cloves, crushed ● ½ tsp dried chilli flakes ● 500g lean beef mince (5% fat or less) ● 1 tbsp ground cumin ● 1 tsp ground cinnamon ● 1 tsp harissa seasoning ● ¼ tsp turmeric ● 350ml boiling beef stock ● 2 tbsp tomato puree ● 400g can chickpeas, drained and rinsed FOR THE COUSCOUS ● 300g dried couscous ● 375ml boiling chicken stock ● Finely grated zest and juice of 1 unwaxed lemon 3 tbsp chopped fresh mint ● 1 Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the aubergine and 2 tbsp water, cover and cook for 5 minutes or until just tender. Spoon on to a plate and set aside. 2 Add the onions, red pepper, garlic, chilli and 3 tbsp water to the pan, cover and cook over a low heat for 10 minutes or until soft. Uncover the pan, increase the heat to medium-high and cook, stirring, until the excess water has evaporated. 3 Add the beef and stir-fry, breaking it up with a wooden spoon until it is no longer pink – about 2 to 3 minutes. Drain off any fat then stir in the spices and cook for 1 minute more. Add the beef stock, tomato puree and chickpeas to the pan, reduce the heat to low and simmer for about 20 minutes or until the liquid has reduced and the mixture has thickened up. 4 Stir in the aubergine and heat through. About 10 minutes before the beef is ready, put the couscous in a heatproof bowl and pour over the chicken stock. Cover and leave for 5 minutes, then fluff up the grains with a fork and stir in the lemon zest, lemon juice, mint and seasoning to taste. 5 Divide between plates or shallow bowls and serve hot with your favourite vegetables.