Spicy Chickpea and Aubergine Stew Recipe

spicy chickpea

Full of the spicy flavours of the middle east. Serve with rice, couscous or flat bread.

Ingredients for Spicy Chickpea and Aubergine Stew:

  •  3 large aubergines, cubed
  • 7 oz (200 g) chickpeas, soaked overnight
  • 4 tablespoons olive oil
  • 3 or 4 garlic gloves, peeled and crushed
  • 2 large onions, peeled and chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1 medium hot chilli – de-seeded and finely chopped (optional)
  • 3 lbs (1.35 kilo) ripe tomatoes, peeled and chopped or 3 14 oz (400 g) cans of chopped tomatoes
  • ¼ pint (142 ml) vegetable stock – not necessary if using undrained canned tomatoes
  • Salt and ground black pepper

Method for Spicy Chickpea and Aubergine Stew:

  1. Soak the chickpeas overnight and then drain into a saucepan with enough water to cover.
  2. Bring to the boil, reduce the heat and simmer for 1 to 1 ½ hours until tender. Drain and set aside.
  3. Place the aubergines in a colander and sprinkle them with salt. Sit the colander in a bowl and leave to 30 minutes to allowed the bitter juices to escape.
  4. Rinse the aubergines with cold water and dry on kitchen roll.
  5. Heat the oil in a large saucepan. Add the onion, garlic and chilli if using and cook until soft.
  6. Add the spices and cook, stirring, for a few seconds.
  7. Add the aubergines and stir. Cook for about a further 5 minutes.
  8. Add the tomatoes, vegetable stock if using, and chickpeas and season with salt and pepper. Bring up to a  boil, stirring to distribute evenly.
  9. Reduce the heat, cover, and simmer for another 20 minutes.
  10. Serve with long grain rice, couscous or flat bread.

Serves 4.

 

 

 

 

Posted in Vegetable Recipes, Aubergines, Recipes using Herbs, Vegetarian Recipes, Garlic, Casseroles and Stews, Onions, Tomatoes

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