Recipe: Aubergine and chickpea stew

TIRED FROM a long day and want a quick but delicious dish that’s healthy and meat-free? This tomato and aubergine stew brings juiciness and crunchiness together with a special cameo from our tinned friends – chickpeas. I’ve kept this version a little less spicy but if you fancy more of a kick, add more harissa paste.

Serves 2

Ingredients

• 1 medium sized aubergine, chopped into chunks
• 1 can of chickpeas, drained and rinsed
• 3 fresh tomatoes, roughly chopped
• 3 cloves of garlic, roughly chopped
• 1 shallot, finely chopped
• 1 tsp harissa paste
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp tomato puree
• 3 tbsp olive oil
• 200ml water
• Salt and pepper to taste
• Splash of lemon juice

Method

1. In a pan, pour in the olive oil and add the aubergine and fry for 7-8 minutes, stirring occasionally, on a medium heat until the vegetable has browned and lightly softened. 
2. Add the shallot and garlic and fry for 2-3 minutes.
3. Add the cumin, dried coriander and a sprinkling of salt and pepper; give it a quick stir. 
4. Put in the chickpeas, harissa and tomatoes and fry for 2-3 minutes. 
5. Add the tomato puree and pour the water into the pan and cook for 8-10 minutes.
6. Squeeze in a splash of lemon and season again with salt. Leave to cook for a further 5 minutes or until the water has reduced. 

Best served hot.

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