Chicken, aubergine and chickpea stew
This chicken, aubergine and chickpea stew is perfect for a midweek family supper or a laid-back weekend dinner. It has a lovely, slightly spiced tomato sauce which you can make more spicy by adding some chilli powder or chilli flakes. Serve it with rice or couscous and a crispy salad on the side.
Ingredients
Method
- Heat the oil in a large casserole dish, then brown the chicken legs all over. Transfer them to a plate.
- Meanwhile, thinly slice the garlic and onion. Chop the carrot and aubergine and slice the red pepper.
- After removing the chicken, add the onion and stir-fry it for 5 minutes, then add the garlic, red pepper, aubergine and carrot. Cook for about 5 minutes, then add the ground spices and stir for a minute.
- Add the tomato purée and stir for a further 30 seconds.
- Add the tinned tomatoes and, using the wooden spoon, smash the tomatoes into small pieces.
- Put back the chicken and pour over enough stock to just cover them. Add the star anise and bay leaf.
- Bring to boil, cover, then gently cook for about 45-60 minutes, until you get a thick sauce.
- Drain the chickpeas, then add to the stew. Bring to the boil again.
- Serve with mint leaves.