Tired from a long day at work and want a quick but delicious dish that’s healthy and meat-free? This tomato and aubergine stew brings juiciness and crunchiness together with a special cameo of our tinned friends, chickpeas. I’ve kept this version a little less spicy but if you fancy more of a kick, add more harissa paste.
1 medium sized aubergine, chopped into chunks
1 can of chickpeas, drained and rinsed
3 fresh tomatoes, roughly chopped
3 cloves of garlic, roughly chopped
1 shallot, finely chopped
1 tsp harissa paste
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp tomato puree
3 tbsp olive oil
Salt and pepper to taste
Splash of lemon juice
In a pan, pour in the olive oil and add the aubergine and fry for 7-8 minutes, stirring occasionally, on a medium heat until the vegetable has browned and lightly softened.
Add the shallot and garlic and fry for 2-3 minutes.
Add the cumin, dried coriander and a sprinkling of salt and pepper; give it a quick stir.
Put in the chickpeas, harissa and tomatoes and fry for 2-3 minutes.
Add the tomato puree and pour the water into the pan and cook for 8-10 minutes.
Squeeze in a splash of lemon and season again with salt. Leave to cook for a further 5 minutes or until the water has reduced.
One of the good things about lockdown is how much more time I am spending in the kitchen. Not going to lie… I am loving it. I have reduced the amount of meat that I am having at the moment so I am trying to get more experimental with more vegetarian and vegan recipes. Below is the recipe I used for my simple chickpea curry which I served with basmati rice. Hope you enjoy 🙂
1 can of chickpeas (drained)
1/2 can of peeled plum tomatoes- chopped into pieces
Couple of handfuls of spinach
3 cloves of garlic- chopped
1tsp of grated fresh ginger
1 shallot- chopped
1/2 cup of coconut milk
1tsp of mild curry powder
1/2 tsp cayenne pepper (you can add more if you’d like more spice)
In a pan put a couple table spoons of olive oil and the garlic, ginger, shallot and fry for a couple of minutes.
Add the chickpeas and the chopped tomatoes. Cook for 5 minutes and stir occasionally.
Add the spinach and cook down until wilted.
Pour in the coconut milk and add the curry powder, cayenne and salt and pepper. Mix this together consistently for 2-3 minutes.
Then leave the curry to infuse for 10-15 minutes- stir occasionally.
Finally, remove from the heat and serve with rice.