Chickpea and Orange Hotpot

A recipe by Bill Granger inspired by a trip to Byron Bay. I haven't tried this yet but it sounds amazing.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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
• 1⁄2 eggplant, peeled, cut into 1cm cubes
• 8  black olives
• 1  zucchini, sliced
• 1⁄4 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

Directions

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.