Aubergine & Chickpea Stew
Total Time
1 hour and 5 minutes
Prep Time
0 seconds
Cook Time
1 hour and 5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 large aubergines
- 400g can of chopped tomatoes
- 240g canned chickpeas
- 1 onion
- 1 heaped teaspoon ground cumin
- 2 cloves garlic
- 1 tablespoon harissa paste
- 1 handful of kale
- pinch of sea salt
- dash of water
- 1 tablespoon olive oil
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Preparation
Step 1
Preheat oven to 200C (400F), fan setting.
Step 2
Place the aubergines onto a baking tray with a drizzle of olive oil and salt, and cook for 30 minutes until soft.
Step 3
Place a pan over a medium heat and add a drizzle of olive oil.
Step 4
Once warm, add the onions, garlic and a pinch of salt, cook for 5-10 minutes until soft.
Step 5
Add 1 teaspoon of cumin and the harissa paste and cook for a further 2 minutes, before adding in tinned tomatoes & chickpeas.
Step 6
Bring to the boil, before reducing the heat and leaving to simmer for 30 minutes.
Step 7
After 30 minutes, add in the roasted aubergines and mix well, adding a dash of water if it starts becoming too thick.
Step 8
Turn the oven to grill setting, and place the kale onto a baking tray and drizzle with olive oil and salt.
Step 9
Roast in the oven for 10 minutes until crispy.
Step 10
Serve the stew with the kale mixed through.
Step 11
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