Incredibly satisfying aubergine and chickpea stew that is full of flavour from the spices and balanced out with a sweeter taste from the medjool dates and brown sugar. This stew goes well with some warm naan bread or a serving of white rice.
Incredibly satisfying aubergine and chickpea stew that is full of flavour from the spices and balanced out with a sweeter taste from the medjool dates and brown sugar. This stew goes well with some warm naan bread or a serving of white rice.
Yields4 Servings Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
Olive oil 2 aubergines 3 garlic cloves 1 tbsp ground coriander 1 tsp cinnamon 1 tsp cumin ½ tsp paprika ½ tsp ground cloves ½ tsp salt 2 tbsp lemon juice 1 x 400g can of plum tomatoes 1 x 400g can of chickpeas 1 tbsp brown sugar 6 medjool dates, pitted and chopped 400 ml vegetable stock fresh parsley
11. Preheat the oven to 180C and place the olive oil in a pan over medium heat. Slice the aubergines and cook in the pan on low heat, about 10 minutes or until softened.
2. Add the chopped garlic to the pan. and cook a further 3 minutes. Add in the spices, salt, 2 tbsp of water, the plum tomatoes, dates and sugar. Combine all together , bring to a boil and then lower the heat.
3. Add in the chickpeas and vegetable stock, cook on medium heat for 5 minutes more.
4. Place the pan in the oven, cover with a lid and bake for 35-40 minutes. Once done remove from the oven and garnish with some chopped parsley.
1. Preheat the oven to 180C and place the olive oil in a pan over medium heat. Slice the aubergines and cook in the pan on low heat, about 10 minutes or until softened.
2. Add the chopped garlic to the pan. and cook a further 3 minutes. Add in the spices, salt, 2 tbsp of water, the plum tomatoes, dates and sugar. Combine all together , bring to a boil and then lower the heat.
3. Add in the chickpeas and vegetable stock, cook on medium heat for 5 minutes more.
4. Place the pan in the oven, cover with a lid and bake for 35-40 minutes. Once done remove from the oven and garnish with some chopped parsley.
Ingredients
Directions
1. Preheat the oven to 180C and place the olive oil in a pan over medium heat. Slice the aubergines and cook in the pan on low heat, about 10 minutes or until softened.
2. Add the chopped garlic to the pan. and cook a further 3 minutes. Add in the spices, salt, 2 tbsp of water, the plum tomatoes, dates and sugar. Combine all together , bring to a boil and then lower the heat.
3. Add in the chickpeas and vegetable stock, cook on medium heat for 5 minutes more.
4. Place the pan in the oven, cover with a lid and bake for 35-40 minutes. Once done remove from the oven and garnish with some chopped parsley.