Soups & Stewsdeliciouslyella
Aubergine & Chickpea Stew
This is such a hearty and delicious stew, full of taste and texture. I love making this in big batches and saving some for lunch the next day.
👥 4 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 1h 5m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 200C (400F), fan setting.
2
Place the aubergines onto a baking tray with a drizzle of olive oil and salt, and cook for ⏱️ 30 minutes until soft.
aubergines2olive oil1 tablespoon
3
Place a pan over a medium heat and add a drizzle of olive oil.
olive oil1 tablespoon
4
Once warm, add the onions, garlic and a pinch of salt, cook for ⏱️ 5-10 minutes until soft.
onion1garlic2 cloves
5
Add 1 teaspoon of cumin and the harissa paste and cook for a further ⏱️ 2 minutes, before adding in tinned tomatoes & chickpeas.
ground cumin1 teaspoonharissa paste1 tablespoon
6
Bring to the boil, before reducing the heat and leaving to simmer for ⏱️ 30 minutes.
7
After ⏱️ 30 minutes, add in the roasted aubergines and mix well, adding a dash of water if it starts becoming too thick.
aubergines2
8
Turn the oven to grill setting, and place the kale onto a baking tray and drizzle with olive oil and salt.
olive oil1 tablespoon
9
Roast in the oven for ⏱️ 10 minutes until crispy.
10
Serve the stew with the kale mixed through.
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