Aubergine and chickpea stew
Season :All Servings :4 Diet :Vegan, Gluten free Time :30 minutes Difficulty :Easy
This delicious stew is quick to prepare and also vegan and gluten-free! A deliciously healthy recipe to start the week with. This recipe is also great to cook for larger groups!
- 4 shallots
- 2 cloves of garlic
- 2 tsp. tomato puree
- 2 tsp. cumin powder
- Pinch of chilli flakes
- 2 tins of chickpeas
- 2 tins of diced tomatoes
- 2 bay leaves
- 2 aubergines
- 1 tsp. caster sugar
- 250 gr. Greek or Turkish yoghurt (or vegan yoghurt)
- 1 lemon
- bunch of parsley
- Turkish bread, bulgur or quinoa
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Dice the aubergines, spread out on the baking tray and add a dash of olive oil, salt and pepper and mix well. Bake the aubergines for 20-25 minutes.
- Meanwhile, cut the shallots into half rings. Heat a dash of olive oil in a frying pan and fry the shallots for a few minutes until they are soft. Add the tomato puree, cumin powder and a pinch of chilli flakes and fry for a minute.
- Rinse the chickpeas and add them to the pan along with the diced tomatoes, a splash (100-200 ml. of water), bay leaves, sugar and a generous pinch of salt and pepper and leave to simmer for around 15 minutes.
- If you are serving the stew with bulgur or quinoa, cook it according to the packaging. 6. Add the baked aubergines to the stew and leave to simmer for a further minute.
- Mix the zest of the lemon with the yoghurt and a pinch of salt.
- Serve the stew with the lemon yoghurt, chopped parsley and the Turkish bread/bulgur or quinoa.
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