Aubergine and Chickpea Stew

Phew, it’s 30 degrees and glorious weather! Seems a bit out of season for a stew, but trust me on this one, it’s a lovely fresh veggie dish which is surprisingly light. Serve with rice or cous cous, and it’s syn free! 

Ingredients (serves 4)

  • 1 aubergine, diced
  • 400g tin chickpeas, drained and rinsed
  • 400g tin chopped tomatoes 
  • 2 brown onions, diced
  • 1 pepper, diced 
  • 2 cloves garlic, crushed
  • 400ml Veg stock
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp za’tar 
  • Few sprigs of fresh thyme
  • Pinch salt and pepper

Method:

1. This is super easy if you have a slow cooker, just throw everything in, stir and cook for 5+ hours depending on your slow cooker.

2. If you want your meal quicker, or don’t have a slow cooker: 

Gently brown the onion in a large sautée pan, then add the garlic, aubergine and pepper and cook for 5 mins on a medium heat. Add the chickpeas, tomatoes, spices, thyme and stock, and simmer for 20mins lid on, remove the lid and simmer for a further 10 stirring frequently. 

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