Aubergine&chickpea stew

Name: Aubergine&chickpea stew
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 2 T olive oil; 1 large onion, finely sliced; 2 cloves of garlic, peeled and crushed; 1 tsp dried parsley or parsley stalks; ½ t ground cumin; ½ t ground coriander; ¼ t ground nutmeg; 1 t ground cinnamon; ½ t smoked paprika; 1/2 tsp all spice; 1 aubergines sliced into 1cm semicircles; 1x 400g tin chickpeas, drained (keep the liquid to use for aquafaba in another recipe); 1x 400g tins peeled plum tomatoes; 1 Tsp dark brown sugar; 400ml water; 1 knorr vegetable stock cube; 1 bay leaf; 1 red pepper; Salt and pepper

5 steps

Prep:10minCook:1h 30min

Vegan aubergine & chickpea stew

Updated at: Thu, 17 Aug 2023 10:03:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories260.6 kcal (13%)

Total Fat6.9 g (10%)

Carbs43.5 g (17%)

Sugars18.7 g (21%)

Protein10.1 g (20%)

Sodium1007.7 mg (50%)

Fiber13.6 g (49%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add your oil to a hot pan. Add the diced onion and garlic, and sauté for a few minutes.

Step 2

Add the spices and stir in to the onion and garlic. Add the aubergine, chickpeas, and red pepper, sauté for a few more minutes.

Step 3

Add the tinned tomatoes, water, stock cube and brown sugar. Stir and then add a bay leaf.

Step 4

Bring to the boil, then reduce to a simmer and cover with a lid. Cook on a low heat for 1 hour, stirring every 20 minutes or so.

Step 5

After an hour, take the lid off and simmer for a further 20 minutes. For the last 10 minutes, increase the heat. Remove the bay leaf and serve with your fresh flat bread (recipe on feed).