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Easy Tomato, Chickpea and Aubergine Stew Recipe

This vegetarian meal is great for meal-planning as it keeps really well in the fridge for up to four days. It’s also easy to mix up: serve it one day as a warm bowl with quinoa, couscous or brown rice, the next in a pita with some tzatziki and hummus, on grilled sourdough slices with a drizzle of olive oil or alongside an added portion of protein, like a chicken breast.

What You Need:

  • Olive oil
  • 1 brown onion, finely chopped
  • 2-3 cloves garlic, very finely chopped
    ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp smoky paprika
  • ½ tsp chilli flakes (or ras el hanout spice blend)
  • 2 medium-large aubergines, sliced into 2-3cm pieces
  • 1 tin of chickpeas, rinsed and drained
  • 2 tins chopped tomatoes (or 6-8 freshly chopped tomatoes)
  • Salt & freshly ground black pepper, to season
  • Fresh basil or Italian parsley, for garnishing (optional)


1/ Heat a large pot over medium heat. Drizzle 1 tbsp olive oil inside and then sauté the onions for 2-3 minutes. Add the garlic and spices and a little extra olive oil as needed and sauté for a further 2-3 minutes.

2/ Add your aubergines and stir to coat in the spices and slightly cook the outsides. Aubergines suck up liquid quickly, so add another tablespoon of olive oil. After 2-3 minutes, add the chickpeas and tomatoes. Stir to combine.

3/ Add 1 to 2 cups of water, to cover the vegetables, and set aside to simmer for 30 minutes, stirring occasionally.

4/ Once the vegetables have cooked through and the mixture is thick, remove from the heat.

5/ Taste test and season accordingly. (hint: if your mixture is too acidic from the tinned tomatoes, add a ¼ tsp bicarbonate of soda and stir it in, to help neutralise.)

6/ Garnish with herbs and serve.


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