Aubergine & Chickpea Stew

Serves 3 - 4

1 aubergine 

1 400g tin chickpeas

1/4 cup raisins (optional)

1-2 red onion (size depending)

1 400g tin tomatoes

3 cloves garlic (crushed)

chunk of ginger (peeled and finely chopped)

2 tbsp tomato puree

1 tsp cinnamon

1 tsp cumin

1 tsp smoked paprika

1-2 tbsp harissa paste

1 tbsp honey (optional)

1 cup veg stock

Oil of choice for cooking

 
 
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  • Preheat oven to 180 and line a tray with baking parchment.

  • Chop the aubergine into 2cm cubes, toss with oil and a sprinkle of salt, place on lined tray and bake for about 30 minutes or until starting to char at the edges.

  • While the aubergine roasts, chop your onions - cut half of what you’ve got into large chunks and thinly slice the other half, throw them into the pan and fry for about 10-15 mins.

  • Add the garlic, ginger, spices and tomato paste and stir to coat. Add a little stock if it looks like it’s sticking and burning! And cook for another 5 mins. (Probably a good idea to put your rice/millet on to cook now too!)

  • Add the tin of tomatoes and the stock, cover and simmer for 5-10 minutes.

  • Add the chickpeas and raisins (if using), cover and simmer for another 10 minutes or so.

  • Add the roasted aubergine when it’s ready and stir in the harissa and honey (if using) taste and adjust the flavours where you need - add more harissa for spice, honey to sweeten/balance spice and salt to taste. Continue to cook for at least another 10 minutes - the longer you cook it the more the flavour will develop so don’t rush the slow simmer!

  • You can stir in some baby spinach towards the end for extra health points and extra deliciousness. Serve with grain of choice and top with a drizzle of tahini if you’re feeling fancy!

  • (Also delicious with eggs for lunch or with flatbreads for summer picnics!)