Aubergine and Chickpea Stew

Tired from a long day at work and want a quick but delicious dish thatโ€™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.

Serves 2

Ingredients:

  • 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
  • 200ml water
  • Salt and pepper to taste
  • Splash of lemon juice

Method:

  1. 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.
  2. Add the shallot and garlic and fry for 2-3 minutes.
  3. Add the cumin, dried coriander and a sprinkling of salt and pepper; give it a quick stir.
  4. Put in the chickpeas, harissa and tomatoes and fry for 2-3 minutes.
  5. Add the tomato puree and pour the water into the pan and cook for 8-10 minutes.
  6. 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.

Best served hot.

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