Aubergine & chickpea stew served in a bowl

Aubergine & chickpea stew

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(6 ratings)

Prep: 15 mins Cook: 8 hrs - 10 hrs plus overnight soaking

Easy

Serves 4-6

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving (6)

  • kcal266
  • fat10g
  • saturates1g
  • carbs27g
  • sugars12g
  • fibre12g
  • protein11g
  • salt0.1g
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Ingredients

  • 200g dried chickpeas, soaked for 6-8 hours
  • 2 tbsp extra virgin olive oil, plus extra to serve (optional)
  • 2 onions, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic cloves, crushed
  • 1 tbsp baharat
  • 1 tsp ground cinnamon
  • 1 small bunch of flat-leaf parsley, stalks finely chopped, leaves roughly chopped, to serve
  • 3 medium aubergines, sliced into 2cm rounds
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 x 400g cans chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g pine nuts, toasted, to serve
  • pitta breads or flatbreads, to serve (optional)

Method

  1. Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.

  2. Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.

  3. Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.

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Comments, questions and tips

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Helen Monksfield
17th Nov, 2019
5.05
Really tasty, will make again! Would be useful to know what size slow cooker the recipe was intended for- I couldn’t fit 3 aubergines plus all the liquid in mine, so had to adapt slightly!
Jon Townley's picture
Jon Townley
14th Nov, 2019
Hi could this also be done in the oven? If so what temperature and for how long? Thanks
goodfoodteam's picture
goodfoodteam
14th Nov, 2019
Thanks for your question. We haven't tested this recipe in the oven but would suggest cooking it as 180C/ 160C/ gas 4 for around 1 1/2 - 2 hours or until the chickpeas are tender.
macquac68
28th Oct, 2019
I don’t have a slow cooker but like the look of this. How can I cook it without one?
goodfoodteam's picture
goodfoodteam
2nd Nov, 2019
Thanks for your question. We'd suggest cooking this in a casserole dish on the hob. You can do the first step in the casserole dish too. In step two, add the remaining ingredients. Put the lid on and simmer on the hob for around two hours or until the chickpeas are tender. You can take the lid off for the last half an hour or so to reduce the sauce a little.
Jon Townley's picture
Jon Townley
13th Nov, 2019
Could this be done in a casserole in the oven as well? If so, for how long and what temperature? Thank you
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