Chickpea and aubergine stew recipe
Created by The Tesco Recipes team
Try this delicious vegan stew as part of a sharing platter next time you're hosting. Or, double up portions to enjoy as a warm and comforting dinner.
See method- Serves 6
- 35 mins to cook
- 152 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 2 chopped aubergines
- 1 finely chopped red onion
- 1 chopped garlic clove
- 2 tsp ras el hanout
- 400g tin chopped tomatoes
- 400g tin chickpeas
- pinch of sugar
- 15g finely chopped fresh flat-leaf parsley
- 1 tbsp toasted flaked almonds
Each serving contains
- Energy
- 635kJ 152.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 11.9gProtein 5.2gFibre 6.5g
Method
- Heat 2 tbsp vegetable oil in a large, lidded frying pan over a high heat. Fry 2 chopped aubergines for 10-12 mins until golden. Add 1 finely chopped red onion and cook for 5 mins, adding 1 chopped garlic clove and 2 tsp ras el hanout for the final min.
- Pour in a 400g tin chopped tomatoes, a drained 400g tin chickpeas, 200ml water and a pinch of sugar. Reduce the heat to low-medium, cover and cook for 10 mins.
- Uncover, cook for 2 mins more, then stir in 15g finely chopped fresh flat-leaf parsley. Scatter with 1 tbsp toasted flaked almonds, if you like, and extra parsley, then season.
- Tip: This can easily be doubled - just cook the aubergines in batches.
- See more Plant-based recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
