Aubergine and chickpea stew! No back story for this one other than it’s my go to for a delicious-veggie-one-pot-everything dinner recipe. You don’t even really need follow a proper recipe for this one! I did find that the flavours I used this time really did bring out the best flavour. Give it a go and let me know what you think!👇🏽 You’ll need:
2 medium aubergines, cut into chunks
1 onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon smoked paprika
1/2 teaspoon chilli flakes
400g can chickpeas, drained,
400g can crushed tomatoes
250g cherry tomatoes
Place aubergines in a colander and sprinkle generously with salt, leave for 10 minutes then pat dry. Place in a 200C oven on a roasting pan (or two if they don’t all fit) for 25 minutes, flipping them once halfway.
In a large pot, cook the onions until translucent, add spices and garlic for another minute or two then add the cherry tomatoes. Press down with a wooden spoon to bring out all those juices and cook for about 5 minutes.
Once the aubergines are done, add them to the pot, add the chickpeas and can of tomatoes and season with salt and pepper.
Cover to simmer for 5 minutes until everything is well incorporated and serve! Too with a dollop of Greek yogurt and some coriander. Bel hana! #egyptianepicurean #betengan