Aubergine and Chickpea Stew (MC)
Ingredients
- 1 tsp olive oil
- ½ aubergine, cut into chunks
- ½ onion, diced
- ½ yellow pepper, diced
- ½ clove of garlic, crushed
- ½ tsp parsley (fresh or dried)
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- A sprinkle of black pepper
- ½ tin chopped tomatoes
- 3 tbsp tinned chickpeas, drained and rinsed
- 120ml vegetable stock (½ a low sodium stock cube)
- Side of vegetables of your choice
Instructions:
Heat the olive oil in a casserole dish or high-sided frying pan over medium heat.
Add the aubergine and sauté for 6-8 minutes until golden.
Add the onion and pepper and cook for a further 6-8 minutes or until the vegetables are starting to soften. Can add a splash of water to stop the vegetables from catching on the bottom of the pan.
Add the garlic, herbs and spices and cook for a few minutes to release the aromatics. Season with black pepper.
Add the chopped tomatoes, chickpeas and stock. Cover and cook for 10-12 minutes. Stirring occasionally.
Uncover and cook for a further 4-5 minutes.
Serve with a side of vegetables and enjoy.