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    Spicy aubergine and chickpea stew

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    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.

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    Cook's tips

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


    Average user rating

    4 stars