Aubergine (Eggplant), Courgette and Chickpea Stew

Nutrition Notes

Ingredients

• 2 aubergines
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 chili pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 2 courgettes, chopped
• 1 (400 ml) can chickpeas, drained
• 5 fresh tomatoes, chopped
• 1 tablespoon tomato puree
• 500 ml stock
• salt, for seasoning
• pepper, for seasoning

Preparation

1. 1

   Step 1

   Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each.
2. 2

   Step 2

   Fry the onions, garlic and chili in the oil for a few minutes.
3. 3

   Step 3

   Add the spices and continue to fry.
4. 4

   Step 4

   Add the courgettes and chickpeas.
5. 5

   Step 5

   Chop the baked aubergine and add.
6. 6

   Step 6

   Add the tomatoes, tomato puree and stock and season as required.
7. 7

   Step 7

   Bring to the boil and then simmer for around 15 minutes.
8. 8

   Step 8

   Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!

9. Bon appetit!