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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • About 12 baby aubergine
  • 2 Tbsp olive oil
  • 1 red onion
  • 3 cloves of garlic minced
  • 1 carrot
  • 1 red roman pepper
  • 1 Tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp paprika
  • 2 tsp Ras el Hanout
  • ½ tsp ground cinnamon
  • 1 star anise
  • 1 tin plum tomatoes 400g
  • 3 Tbsp raisins
  • 1 tin chickpeas 400g drained
  • 3 Tbsp chopped flat parsley

Method
 

  1. Finely chop the onion and garlic.
  2. Chop the carrot and red pepper, then cut the baby aubergines in half.
  3. 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.
  4. Add the carrot and red pepper pieces. Stir for a couple of minutes.
  5. 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.
  6. Season with salt and pepper.
  7. Put the lid on and gently simmer for 25 minutes.
  8. Add the chickpeas and raisins and cook for another 5-10 minutes. Add more water, if needed.
  9. Stir in the chopped parsley before serving.