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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 3 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 6 chicken thighs & drumsticks
  • 4 long purple aubergine or 1 normal
  • 1 onion
  • 3 cloves of garlic
  • 1 large carrot
  • 1 red bell pepper
  • 1 tsp cumin seeds
  • ½ tsp ground ginger
  • ½ tsp cinnamon powder
  • 1 Tbsp tomato purée
  • 1 tin plum tomatoes
  • 1 bay leaf
  • 1 star anise
  • 500 ml chicken stock
  • Salt and pepper
  • Mint leaves to serve

Method
 

  1. Heat the oil in a large casserole dish, then brown the chicken legs all over. Transfer them to a plate.
  2. Meanwhile, thinly slice the garlic and onion. Chop the carrot and aubergine and slice the red pepper.
  3. 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.
  4. Add the tomato purée and stir for a further 30 seconds.
  5. Add the tinned tomatoes and, using the wooden spoon, smash the tomatoes into small pieces.
  6. Put back the chicken and pour over enough stock to just cover them. Add the star anise and bay leaf.
  7. Bring to boil, cover, then gently cook for about 45-60 minutes, until you get a thick sauce.
  8. Drain the chickpeas, then add to the stew. Bring to the boil again.
  9. Serve with mint leaves.