Aubergine & chickpea stew served in a bowl

Aubergine & chickpea stew

  • Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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

  • Freezable
  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal266
low infat10g
saturates1g
carbs27g
sugars12g
fibre12g
protein11g
salt0.1g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.13 ratings
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