Recipes › Aubergine › Spiced Aubergine and Chickpea Stew
Spiced Aubergine and Chickpea Stew
A deeply warming Middle Eastern-style stew that comes together in well under an hour, built on big cubes of aubergine that slowly melt into a spiced tomato broth alongside tender chickpeas. The aubergine practically disappears into the sauce, giving it a silky, almost meaty body that makes the whole thing taste like it has been cooking all day. Serve with flatbreads or over rice.
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Ingredients
- 800 Aubergine, cut into 3cm cubes
- 4 tbsp Olive oil
- 1 Onion, finely sliced
- 4 Garlic cloves, thinly sliced
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- ½ tsp Ground cinnamon
- ½ tsp Dried chilli flakes
- 800 g Tinned chopped tomatoes
- 800 g Tinned chickpeas, drained and rinsed
- 150 ml Vegetable stock
- 2 tbsp Fresh lemon juice
- 20 g Fresh coriander, roughly choppedor flat-leaf parsley
- 1 pinch Salt and black pepper
Contains: sulphites.
Method
- Heat 3 tablespoons of the olive oil in a large, heavy-based casserole or deep saucepan over a high heat. Add the aubergine cubes in a single layer — work in two batches if needed — and cook without stirring for 3–4 minutes until well browned on one side. Stir and cook for another 2–3 minutes until the cubes are golden all over. They will absorb the oil immediately; do not add more. Remove to a plate.About 8 min
- Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion and cook for 7 minutes, stirring occasionally, until soft and beginning to turn golden at the edges.About 7 min
- Add the garlic, cumin, ground coriander, smoked paprika, cinnamon and chilli flakes. Stir for 1 minute until fragrant.About 1 min
- Tip in the chopped tomatoes, stock and chickpeas. Return the browned aubergine to the pan. Stir everything together, season generously with salt and pepper, and bring to a steady simmer.About 3 min
- Simmer uncovered for 20 minutes, stirring occasionally, until the aubergine is completely soft and the sauce has thickened and reduced. The aubergine should be yielding and almost collapsing into the sauce — if it still has resistance, give it another 5 minutes.About 20 min
- Stir in the lemon juice, taste and adjust the seasoning. Serve scattered with the fresh coriander.
Tips
- Browning the aubergine hard and fast at the start is the single most important step. Pale, steamed-looking aubergine cubes will give you a flat, watery stew. Commit to the high heat and let them colour properly.
- This stew thickens considerably as it sits. If reheating, add a splash of water and stir over a low heat.
- A spoonful of harissa stirred in at the end adds a lovely smoky heat.
Ring the changes
- Stir in 200g of baby spinach in the last 2 minutes of cooking for extra greens.
- Swap the chickpeas for cooked green lentils for a slightly earthier, less chunky result.
Keeping it
Keeps in the fridge for up to 4 days in a covered container. The flavour improves overnight. Freeze for up to 3 months.
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