Baby aubergine and chickpea stew
This Moroccan-style baby aubergine and chickpea stew is healthy, low-carb and really yummy. You can serve it with rice couscous, flatbread and/or a crunchy salad. If you want it more spicy add a chilli to the recipe. You can serve some minty Greek yogurt (or crème fraîche) on the side for a vegetarian version.
Ingredients
Method
- Finely chop the onion and garlic.
- Chop the carrot and red pepper, then cut the baby aubergines in half.
- Heat the oil in a large casserole dish over low heat, then gently fry the onion and garlic until translucent. Add the aubergine, put the lid on and sauté for about 5-8 minutes.
- Add the carrot and red pepper pieces. Stir for a couple of minutes.
- Add all the spices and the tomato purée. Stir for a minute, then add the tinned tomatoes and using the tin, add enough water to cover the veggies well.
- Season with salt and pepper.
- Put the lid on and gently simmer for 25 minutes.
- Add the chickpeas and raisins and cook for another 5-10 minutes. Add more water, if needed.
- Stir in the chopped parsley before serving.