Ingredients for Aubergine Eggplant Courgette And Chickpea Stew
- 2 large aubergines
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 red chilies, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Cinnamon
- Chili Powder
- 2 medium courgettes
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) chopped tomatoes
- 2 tablespoons tomato puree
- 400 ml vegetable stock
- salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
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How to Make Aubergine Eggplant Courgette And Chickpea Stew
- Preheat your oven to 200°C (400°F).
- Wash and trim 2 large aubergines (eggplants). Prick them all over with a fork.
- Place the aubergines on a baking sheet and bake for 30-35 minutes, or until tender.
- While the aubergines bake, heat 2 tbsp olive oil in a large pan over medium heat.
- Add 1 chopped onion and 2 cloves minced garlic, and sauté for 5 minutes until softened.
- Add 1-2 finely chopped red chilies (adjust to your spice preference) and sauté for another minute.
- Stir in 1 tsp ground cumin, 1 tsp ground coriander, and ½ tsp turmeric. Cook for 1 minute, stirring constantly.
- Add 2 medium courgettes (zucchini), chopped into 1-inch pieces, and 1 can (400g) of chickpeas, drained and rinsed.
- Once the aubergines are cooked, scoop out the flesh and roughly chop it. Add to the pan.
- Add 1 can (400g) chopped tomatoes, 2 tbsp tomato puree, and 400ml vegetable stock. Season generously with salt and pepper.
- Bring to a simmer, reduce heat and cook for 15 minutes, allowing the flavors to meld.
- Serve hot with crusty bread, rice, bulgur wheat, or your favorite side. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
52g
Fat
4g
Carbs
16g
