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Aubergine & chickpea stew

Aubergine & chickpea stew served in a bowl with flatbread

Aubergine & chickpea stew

Name: Aubergine & chickpea stew
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: Serves 4-6
Ingredients: 200g dried chickpeas soaked for 6-8 hours; 2 tbsp extra virgin olive oil plus extra to serve (optional); 2 onions finely sliced; 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; 2 x 400g cans chopped tomatoes; 1 lemon juiced; 50g pine nuts toasted, to serve; pitta breads or flatbreads, to serve (optional)

Myles Williamson

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Serves 4-6

Easy

Prep: 15 mins

Cook: 8 hrs - 10 hrs

plus overnight soaking

A star rating of 3.9 out of 5.57 ratingsRate

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

Freezable

Dairy-free

Egg-free

Healthy

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g dried chickpeas

soaked for 6-8 hours
2 tbsp extra virgin olive oil

plus extra to serve (optional)
2 onions

finely sliced
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
2 x 400g cans chopped tomatoes
1 lemon

juiced
50g pine nuts

toasted, to serve
pitta breads

or flatbreads, to serve (optional)

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Nutrition: Per serving (6)

kcal266

low
fat10g

low
saturates1g

low
carbs27g
sugars12g
fibre12g

high
protein11g
salt0.1g

low

Method

step 1

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

RECIPE TIPS

COOKING SHORTCUT

Use 2 x 400g cans drained and rinsed chickpeas if you don't have dried. Simply skip step 1.

Recipe from Good Food magazine, October 2019

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A star rating of 3.9 out of 5.57 ratings

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