Aubergine and Chickpea Moroccan Style Stew

The Last Bite
by The Last Bite
3/4 servings
1 hr 5 min

Aubergine and chickpea Moroccan style stew.


Healthy ✅ Easy ✅ Vegan ✅ Gluten free ✅ Dairy free ✅ DELICIOUS! ✅


Is there anything else you could need?! Let me run you through it!


This hearty and healthy stew really was the perfect rainy day dinner, as the warming spices explodes in your belly. I Love making one pot stews, it really cuts down meal making time, and enhances all the flavours together in one dish.


I served this stew on a bed of nutty brown rice, however if you wanted you could served with cous cous or qinoa.


If youd like to see more of my one pot healthy stews and recipes please check out my instagram @the.last.bite.food.blog

Aubergine and Chickpea Moroccan Style Stew
Recipe details
  • 3/4  servings
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Ingredients
  • 1 aubergine
  • 1 tin of chickpeas
  • 1 tin of chopped tomatoes
  • 1 heaped tbsp tomato puree
  • 1 onion
  • 3 cloves of garlic
  • 1cm cube size piece of ginger
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 lemon squeezed
  • 1 tsp worcestershire sauce
Instructions
Preheat your oven to 380f.
Cut your aubergine into 1cm thickness semi circles. Place on a baking tray with a drizzle of oil, salt and pepper and bake for approx 20/25minutes until they are brown. Flip half way through to bake both sides.
Now finely dice your onion and add into a large saucepan, cook until soft. Next finely chop your garlic and ginger and add to the pan, and cook for a few minutes.
Now add in all your spices, add a dash of water and cook them out for a few minutes.
Next add your puree, chopped tomatoes, worcestershire sauce and lemon juice and stir. Add the chickpeas and aubergine pieces. Reduce the heat and simmer slowly, for approx 30 minutes. Serve with rice.
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