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.

Serve hot.


  1. Grate over lemen zest to serve.
  2. This freezes really well. Always cook once and eat at least twice.
  3. If you use hot ground paprika be careful not to make it too hot a dish.
  4. Add more raisins if you like or chunks of dried apricot work really well too.
  5. Serve with giant couscous, quinoa or millet and a salad of green leaves.
  6. 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, which is full of delicious recipes, wellbeing tips and inspiration for a healthy lifestyle