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Easy Aubergine & Chickpea Stew

Serves 2

A healthy and comforting dish inspired by my Riverford box & recipe card this week.

1 Aubergine
200g of Chickpeas
2 Cloves of garlic
500ml of Passata
2 Tsp of Ground Cumin
1 Tsp of Ground Coriander
1/2 Tsp of Hot Smoked Paprika
Pinch of Cinnamon
2 Sprigs of Parsley
2 Sprigs of Mint
2 Tbsp of Yoghurt
Olive Oil
Salt
Pepper

Preheat the oven to 180.

Slice your aubergine into bite-sized chunks and spread out onto a baking tray. Drizzle with olive oil and season with salt. Roast in the oven for 20-25 minutes until soft and starting to colour.

Meanwhile, add a splash of olive oil to a pan on medium heat. Chop your garlic, add it to the pan and cook for a minute. Pour in your passata and give it a stir. Season with the cumin, coriander, paprika, cinnamon, salt and pepper. Lower the heat and leave to simmer until your aubergine is ready.

Add the roast aubergine and your chickpeas to the sauce and stir through. Cook for another minute or two and then divide between bowls.

Finely chop your parsley and mint. Add a tbsp of yoghurt onto each serving and scatter with the herbs.