Aubergine & chickpea stew

Name: Aubergine & chickpea stew
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Cuisine: Middle Eastern
Ingredients: 200g dried chickpeas soaked for 6-8 hours; 2 tbsp extra virgin olive oil plus extra to serve (optional); 2 onions finely sliced; 6 garlic cloves crushed; 1 tbsp baharat; 1 tsp ground cinnamon; 1 small bunch of flat-leaf parsley stalks finely chopped, leaves roughly chopped, to serve; 3 medium aubergines sliced into 2cm rounds; 2 x 400g cans chopped tomatoes; 1 lemon juiced; 50g pine nuts toasted, to serve; pitta breads or flatbreads, to serve (optional)

Instructions

Prep:15minCook:10h

Dig out the slow cooker to make this healthy stew. Topped with toasted pine nuts and served with flatbreads, it makes a wonderfully nutritious vegan meal

Updated at: Wed, 27 Nov 2024 01:33:56 GMT