A really delicious and comforting Aubergine and Chickpea stew, inspired by Middle Eastern flavours and packed with spices. Served with a warm roti or paratha bread and a tiny bit of plant-based yoghurt, this makes the perfect winter meal.
This dish is really easy to prepare and it’s incredibly flavourful thanks to the spices, but it not a spicy dish. It comes together relatively quickly and needs minimal preparation. This is a perfect new recipe to try, if you want to switch things up with your meal, it is similar to a curry but it has very unique flavours so it’s worth trying.
This chickpea and aubergine stew is:
- comforting
- flavourful
- spiced
- easy
For this middle eastern inspired stew you will need:
- Aubergine
- Chickpeas or other beans
- Onion and garlic
- Tomato puree and canned tomatoes
- Vegetable stock
- A variety of spices
- Brown rice
- Paratha or roti bread
Spices are essential in this dish. They give all the flavour and the spices that I used work really well together. You can add more if you’d like.
How to prepare the aubergine
This is not a necessary step but if you have time, I recommend doing it. Wash the aubergine then cut in in large chunks. Place it in a colander and sprinkle with some salt. Leave it for 15/30 minutes, this will help remove some of the bitterness. If you don’t have time, you can skip this step.
Step by step instructions
- Preheat oven to 180. Chop the aubergine in chunks, then place them on a baking tray, cover with a little oil and thyme and bake at 180C for 10/15 minutes.
- In a pan heat up some olive oil then add onion and garlic and cook until translucent then add tomato paste and the spices, mix well and let cook for 1/2 minutes, stirring often ( add some water if it starts to stick).
- Add the canned tomatoes and vegetable stock. Let cook for 5 minutes then
- Add the cooked aubergine and chickpeas and cook for another 5 /10 minutes. Season with salt and pepper, top with fresh parsley and some plant-based yoghurt!
What to eat this stew with
- With brown rice
- With paratha, roti, pita bread
- On its own
Comforting aubergine and chickpea spiced stew | Vegan middle eastern-inspired
Ingredients
- 1 red onion chopped
- 1 garlic clove chopped
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 1 medium aubergine
- 1 can chickpeas 240 g, rinsed and drained
- 1 can chopped tomatoes
- 1/2 vegetable stock
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp ground nutmeg
- 1/2 garam masala
- 1/2 tsp of cinnamon
- Salt and pepper to taste
- Thyme
to serve
- Brown rice
- Paratha roti, pita bread
- Plant based yoghurt
Instructions
- Preheat oven to 180C
- In the meantime chop the aubergine in chunks, then place in a colander with some salt for 10 minutes to remove some of the bitterness ( this step can be avoided, but helps)
- Then place it on a baking tray, cover with a little oil and thyme and bake at 180C for 10/15 minutes.
- In the meantime, in a pan heat up some olive oil then add onion and garlic and cook until translucent. Then add tomato paste and all the spices, mix well and let cook for 1/2 minutes, stirring often ( add some water if it starts to stick). Next add the canned tomatoes and vegetable stock. Let cook for 5 minutes then add the cooked aubergine and chickpeas and cook for another 5 /10 minutes. Season with salt and pepper and serve with some rice and top with some fresh parsley and yoghurt!!
Did you make this recipe?
Please let me know how it turned out! Leave a comment below or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces. I love to see your recreations and share them!
