Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spicy aubergine and chickpea stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spicy aubergine and chickpea stew

    Vegetarian Can be prepared in advance Ready in 30 minutes or less

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 tbsp Olive oil
    • 1 Red onion, sliced
    • 1 Clove Garlic, crushed
    • 2 Small aubergines, cut into large chunks
    • 2 tbsp Bart Baharat Spice Mix
    • 395g tin Peeled cherry tomatoes
    • 410g tin essential Waitrose Chickpeas, rinsed and drained
    • 20g pack fresh coriander, roughly chopped


    1. Heat the oil in a large, non-stick saucepan and add the red onion. Cook for 2-3 minutes, then add the garlic and aubergines. Increase the heat slightly and cook, stirring often, for 4-5 minutes, until golden.
    2. Stir in the spice mix and cook for 1 minute. Pour in the tomatoes, plus half a can of water. Season and add the chickpeas. Simmer gently for 10-15 minutes, until the aubergines are just tender. Stir in the coriander and serve with a spoonful of Greek yogurt and some crusty bread.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This stew is lovely served cold as a salad with couscous for lunch, too.


    Average user rating

    4 stars