Member recipe
Member recipes are not tested in the GoodFood kitchen.

Roasted aubergine, harissa & chickpea stew

By Bethan Moncur (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 2 servings
Inspired by a Gousto recipe my dad cooked
Advertisement

Ingredients

  • 130g bulgar wheat
  • 1 red onion
  • 1 tbsp ras el hanout (try cumin, coriander, cinammon, ginger, black pepper and turmeric)
  • 1 vegetable stock cube
  • 2 tomatoes
  • 30g seed mix
  • 2 tbsp tomato paste
  • 1 aubergine
  • 1 can of chickpeas
  • 80g baby leaf spinach
  • 40g harissa paste
  • Olive oil
  • Salt

Method

  • STEP 1
    Preheat the oven to 220°C/200°C fan. Trim the green stalks off the aubergine and cut into small pieces. Add the chopped aubergine to a baking tray with a drizzle of olive oil and salt. Place tray in oven for 25 mins until aubergine is softened.
  • STEP 2
    Meanwhile, dissolve the stock cube in 250ml boiled water. Dice the tomatoes. Peel and finely chop the red onion.
  • STEP 3
    Heat a large, wide-based pan with 1tbsp olive oil over a medium heat. Cook the red onion for 5 mins or until softened.
  • STEP 4
    Meanwhile, add the bulgar wheat to a pot with plenty of boiled water and a pinch of salt. Cook over high heat for 10-15 mins until tender with a slight bite. Drain and return to the pot.
  • STEP 5
    Once the onion has softened, add the ras el hanout with the tomato paste and cook for 1 min or until fragrant. Add the diced tomato, vegetable stock and harissa paste (spicy!). Cook for 5-10 mins until reduced to a thick sauce.
  • STEP 6
    Meanwhile, drain and rinse the chickpeas. Add to the sauce and cook for a further 2-3 mins until combined.
  • STEP 7
    Meanwhile, add baby spinach to a colander and pour over boiled water. Rinse the wilted spinach with cold water until cool. Squeeze the water out of the spinach, chop it and add to the bulgar wheat. Season with a pinch of salt and pepper.
  • STEP 8
    Once the aubergine is softened and golden, push it to one side of the baking tray and add the seed mix. Return the tray to the oven for 5 mins or until toasted.
  • STEP 9
    Stir the roasted aubergine into the harissa and chickpea stew. Serve with spinach bulgar to the side. Garnish with the toasted seed mix. Enjoy!
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content