Aubergine Eggplant Courgette And Chickpea Stew Recipe

Ingredients for Aubergine Eggplant Courgette And Chickpea Stew

• 2 large aubergines (eggplants)
• Onion
• Garlic Cloves
• Chili Pepper
• Olive Oil
• Cumin
• Cinnamon
• Chili Powder
• 2 medium courgettes (zucchini), chopped into 1-inch pieces
• 1 can (400g) chickpeas, drained and rinsed
• Fresh Tomatoes
• 2 tbsp tomato puree
• 400ml vegetable stock
• Salt
• Pepper

How to Make Aubergine Eggplant Courgette And Chickpea Stew

1. Preheat your oven to 200°C (400°F).
2. Wash and trim 2 large aubergines (eggplants). Prick them all over with a fork.
3. Place the aubergines on a baking sheet and bake for 30-35 minutes, or until tender.
4. While the aubergines bake, heat 2 tbsp olive oil in a large pan over medium heat.
5. Add 1 chopped onion and 2 cloves minced garlic, and sauté for 5 minutes until softened.
6. Add 1-2 finely chopped red chilies (adjust to your spice preference) and sauté for another minute.
7. Stir in 1 tsp ground cumin, 1 tsp ground coriander, and ½ tsp turmeric. Cook for 1 minute, stirring constantly.
8. Add 2 medium courgettes (zucchini), chopped into 1-inch pieces, and 1 can (400g) of chickpeas, drained and rinsed.
9. Once the aubergines are cooked, scoop out the flesh and roughly chop it. Add to the pan.
10. Add 1 can (400g) chopped tomatoes, 2 tbsp tomato puree, and 400ml vegetable stock. Season generously with salt and pepper.
11. Bring to a simmer, reduce heat and cook for 15 minutes, allowing the flavors to meld.
12. Serve hot with crusty bread, rice, bulgur wheat, or your favorite side. Enjoy!