Posted in: make
INGREDIENTS (serves 4 + leftovers)
2 tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
3cm piece ginger, peeled and grated
2 aubergines, cut into small chunks ca. 2cm cubes
1 tin of chickpeas, drained and washed
3 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground paprika (can be hot paprika too)
2 tbsp tomato puree
1 tin of chopped tomatoes
500ml veggie stock
1 handful of raisins
Flaked almonds and yoghurt to serve (optional)
Heat oil in a large pot and add onions. Saute for 10 minutes until soft and then add garlic, ginger, tomato puree and all your apices.
Mix well and cook for a few more minutes until the kitchen smells so amazing.
Add aubergines and fry for a few more minutes, mixing with the spice and onion mixture. Stir continuously and add a dash of water if the aubergines start to burn against the bottom of the pan.
Add chopped tomatoes and stock, turn to a medium heat and let simmer for a good half hour.
Then add your chickpeas and raisins and cook for a further 15 minutes.
Taste and season if you feel that something is missing. You can always add another splash of water if you refer your stew a little runnier.
- Grate over lemen zest to serve.
- This freezes really well. Always cook once and eat at least twice.
- If you use hot ground paprika be careful not to make it too hot a dish.
- Add more raisins if you like or chunks of dried apricot work really well too.
- Serve with giant couscous, quinoa or millet and a salad of green leaves.
- Add a handful of cashews to the last 10 minutes of cooking for an extra nutrient boost.
Dani Binnington is a wellbeing expert and creator of www.healthywholeme.com, which is full of delicious recipes, wellbeing tips and inspiration for a healthy lifestyle