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    Moroccan style aubergine with tomatoes and chickpeas

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    Moroccan style aubergine with tomatoes and chickpeas

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes

    Serves: 4

    Ingredients

    • Large pinch caster sugar
    • 450ml vegetable stock
    • 410g can essential Waitrose chickpeas, drained and rinsed
    • 2 tbsp essential Waitrose olive oil, plus extra to drizzle
    • 2 aubergines, cut into 2.5cm cubes
    • 1 large onion, sliced
    • 2 tsp Bart Ras El Hanout
    • 400g can essential Waitrose chopped tomatoes

    Method

    1. Heat the oil in a pan over a low heat and cook the aubergines and onion for about 10 minutes, until the onions are soft and beginning to caramelise. Add the ras el hanout; once the aromas from the spice mix have been released, stir in the remaining ingredients.
    2. Season and simmer slowly for 15 minutes, until the chickpeas and aubergines are tender. Drizzle with olive oil and serve with toasted pitta bread, rice or couscous.

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