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Photography By : Katie Wilson
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Aubergine and Chickpea Stew

Dishes Created By

I love cooking simple food that is easy to make and can be enjoyed by everyone.

  • Serves Four


For the stew

  • 2 aubergines
  • 6 cloves garlic
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp za'atar
  • salt
  • pepper
  • a glug of olive oil
  • 1 red onion
  • 4 tomatoes, chopped
  • 2 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • 3 tsp apple cider vinegar
  • coconut yoghurt
  • chopped coriander

Cooking Instructions

  1. Preheat oven to 200C (fan). Chop the aubergine into large chunks and place in a baking tray. Sprinkle with the salt and pepper, paprika, cumin, za'atar and cinnamon. Add in the whole garlic cloves and drizzle everything with a good glug of olive oil.
  2. Roast the aubergines for 25 minutes. While they cook, finely chop the red onion and add it to a pan with a drizzle of olive oil. Cook this on a low heat for 10 minutes until the onions are cooked through, then add in the garlic, tomatoes, tomato puree and tinned tomatoes, bring to the boil and let simmer for 20 minutes.
  3. Finally add in the aubergine, chickpeas, salt and apple cider vinegar, cooking for another few minutes until the chickpeas are warmed through.
  4. Serve your stew with a dollop of coconut yoghurt and a sprinkling of chopped coriander.

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