Aubergine and Chickpea Stew

Name: Aubergine and Chickpea Stew
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 large aubergines, diced; 400g cooked chickpeas; 400g crushed tomatoes; 1 large onion, diced; 3 cloves garlic, minced; 1 preserved lemon, rind chopped; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground cinnamon; 1 tsp turmeric; 3 tbsp olive oil; 1 handful fresh coriander

A hearty Moroccan-spiced aubergine and chickpea stew with preserved lemon — warming and substantial.

Total time

65 min

Prep

30 min

Cook

35 min

Difficulty

easy

Cuisine

Vegetarian

vegetarianvegangluten-free

Ingredients

2 largeaubergines, diced

400gcooked chickpeas

400gcrushed tomatoes

1large onion, diced

3 clovesgarlic, minced

1preserved lemon, rind chopped

2 tspground cumin

1 tspsmoked paprika

1 tspground cinnamon

1 tspturmeric

3 tbspolive oil

1 handfulfresh coriander

Instructions

Salt aubergine, rest 20 minutes, rinse and dry.

Fry aubergine in oil over high heat until golden, set aside.

Fry onion in remaining oil until golden.

Add garlic and all spices, cook 2 minutes.

Add tomatoes and cook 8 minutes.

Add chickpeas, preserved lemon and aubergine.

Simmer 20 minutes until thick and rich.

Scatter with coriander and serve with couscous or flatbread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

355

Protein

13g

Fat

13.9g

Carbs

50.4g

Fiber

17.1g

Sodium

173mg

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