Comforting aubergine and chickpea spiced stew | Vegan middle eastern-inspired
This dish inspired by a traditional middle easter dish. It has lots of spices and it is really flavourful! Served with warm paratha bread, brown rice and topped with parsley and yoghurt
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!!
Tried this recipe?Let us know how it was!