Aubergine & chickpea stew
- Preparation and cooking time
- Prep:
- Cook: -
- plus overnight soaking
- Easy
- Serves 4-6
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Showing items 1 to 3 of 6
- 200g dried chickpeassoaked for 6-8 hours
- 2 tbsp extra virgin olive oilplus extra to serve (optional)
- 2 onionsfinely sliced
- 6 garlic clovescrushed
- 1 tbsp baharat
- 1 tsp ground cinnamon
- 1 small bunch of flat-leaf parsleystalks finely chopped, leaves roughly chopped, to serve
- 3 medium auberginessliced into 2cm rounds
- 2 x 400g cans chopped tomatoes
- 1 lemonjuiced
- 50g pine nutstoasted, to serve
- pitta breadsor flatbreads, to serve (optional)
Nutrition: Per serving (6)
- kcal266low
- fat10glow
- saturates1glow
- carbs27g
- sugars12g
- fibre12ghigh
- protein11g
- salt0.1glow
Method
step 1
Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.
step 2
Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
step 3
Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.
