Spicy Aubergine & Chickpea Stew Recipe
Versions of his healthy aubergine and chickpea stew are enjoyed around Southern Europe, the Middle East and North Africa. It is a recipe that can also be enjoyed by vegetarians and vegans and can be served as a main course or as a meze.
Servings 4
Calories 420kcal
Equipment
- Large saucepan
- Frying pan
- Pestle & mortar
Ingredients
For The Aubergine & Chickpea Stew
- 3 large aubergines cut into bite-sized chunks
- 3 x 400g tins chopped tomatoes
- 1 tin chickpeas 800g tin (400g drained)
- 1½ large onions peeled & sliced into half moons
- 3 cloves garlic peeled & grated
- 1 small cinnamon stick
- 1 tsp cumin seeds toasted & ground
- 1 tsp coriander seeds toasted & ground
- 1 tsp chilli flakes or chilli powder
- 3 tbsp sunflower oil for frying
- salt & pepper to season
For The Garnish
- ⅓ large onion peeled & sliced into very thin half moons
- 2 cloves garlic peeled & very thinly sliced
- 1 handful parsley or coriander, roughly chopped
- 1 tbsp sunflower oil for frying
Instructions
For The Aubergine & Chickpea Stew
- On a low to medium heat, gently heat your oil in a deep saucepan and add your onions.
- Stir them around for 3-4 minutes until they start to sweat and then add your garlic.
- Continue to sauté until your onions have softened.
- Meanwhile, place a small frying pan on the heat and toast your ground cumin and coriander seeds for 2 minutes until they release their aroma. Give them a quick pounding with a pestle and mortar.
- Now add your pounded spices, cinnamon, chilli and salt & pepper to the pan and stir.
- Turn up the heat to high and add your aubergines.
- Stir for a couple of minutes until they are coated with the oil and spices and they are starting to cook.
- Now add your tomatoes to the pan, stir them around, bring to the boil.
- Drain your chickpeas and add them to the pan.
- Mix in the chickpeas, cover the pan and simmer on a low heat for 20 minutes or so until your aubergines are soft.
- Remove from the heat, pour into a serving bowl and allow to cool to around room temperature.
For The Garnish
- When you are ready to serve your aubergine and chickpea stew, prepare your garnish.
- Heat your oil in a small frying pan on a high heat.
- Add your onion and garlic, stir and fry until dark and crispy.
- Sprinkle your fresh herbs over the top of your stew, followed by the crispy garnish and serve.
Notes
- As with all of our recipes, the calorie count for our aubergine & chickpea stew is approximate and is based on the stew and the garnish without accompaniments. Calories are per serving, based on four servings.
- In the recipe, we have used tinned tomatoes. However, if we make this dish in summer, we use 4 of the large ripe summer tomatoes that are so common in this area of Turkey.
- 3 large aubergines is approximately 700 -800g in total.
- You can enjoy your aubergine and chickpea stew as a main meal or as a meze (you will get more servings if it is served as a meze.)
- If we have it as a main meal, we serve it with rice or bulgur wheat pilaf.
- We like to eat this dish lukewarm or at room temperature but you can serve it hot if you wish.