AUBERGINE & CHICKPEA STEW
Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal
Provided by Myles Williamson
Categories Dinner, Main course, Supper
Time 10h15m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.
- Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
- Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.
Nutrition Facts : Calories 266 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
SPICY AUBERGINE AND CHICKPEA STEW
Vegetarian Can be prepared in advance Ready in 30 minutes or less
Time 30m
Yield 4
Number Of Ingredients 1
Steps:
- Heat the oil in a large, non-stick saucepan and add the red onion. Cook for 2-3 minutes, then add the garlic and aubergines. Increase the heat slightly and cook, stirring often, for 4-5 minutes, until golden. Stir in the spice mix and cook for 1 minute. Pour in the tomatoes, plus half a can of water. Season and add the chickpeas. Simmer gently for 10-15 minutes, until the aubergines are just tender. Stir in the coriander and serve with a spoonful of Greek yogurt and some crusty bread.
Nutrition Facts : Nutritional Info Typical values per serving Energy 811.696kJ 194.0kcal Fat 10.2g Saturated Fat 1.5g Sugars 7.9g Salt 0.1g Click here for more information about health and nutrition
SPICY CHICKPEA AND AUBERGINE STEW
Steps:
- Gently heat a couple of decent glugs of olive oil in a large pan. Peel and slice 1 and a half large onions into half moons and add to your pan. (Keep the remainder of your onion to one side for the garnish.)
- Peel and crush 3 cloves of garlic and add that to the pan also and give it a stir. Sautee the contents of your pan until the onions soften.
- Add salt, pepper, a good pinch of ground cumin, a sprinkling of ground coriander and chilli flakes. For a more Middle Eastern flavour, you can also add a tiny bit of cinnamon. We do this in winter.
- Now chop 3 aubergines into bite-sized chunks and add to the pan. Stir it all up so the aubergine pieces become coated with the oil and spices and let them cook for a few minutes.
- Roughly chop 4 large summer Turkish tomatoes (or use 3 tins of chopped tomatoes) and add them to the pan.
- Drain the juices from a tin of chickpeas, add to the pan, stir everything up, cover and simmer for about 20 minutes, until your aubergine goes soft.
- For the Garnish (optional) This topping for your stew is optional but it really does make a difference. It's about the contrast in texture and flavour. Add a little olive oil to a frying pan and get it really hot. Slice your onion into half moons as thinly as possible. Take 2 cloves of garlic, peel and slice those thinly, too. Add to the pan and fry till dark and crispy.
- And to serve... Serve your spicy chickpea and aubergine stew on a bed of Turkish rice or bulgur wheat. Sprinkle freshly chopped parsley over the dish and then top it all off with your crispy onion and garlic garnish. We also can't resist a side serving of good quality, Turkish süzme yoghurt whilst we're eating this.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW
Make and share this Aubergine (Eggplant), Courgette and Chickpea Stew recipe from Food.com.
Provided by Bunny Erica
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each.
- Fry the onions, garlic and chili in the oil for a few minutes.
- Add the spices and continue to fry.
- Add the courgettes and chickpeas.
- Chop the baked aubergine and add.
- Add the tomatoes, tomato puree and stock and season as required.
- Bring to the boil and then simmer for around 15 minutes.
- Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!
Nutrition Facts : Calories 273.5, Fat 5.7, SaturatedFat 0.8, Sodium 331.1, Carbohydrate 50.9, Fiber 16.3, Sugar 13.2, Protein 10.7
GRILLED AUBERGINES WITH SPICY CHICKPEAS & WALNUT SAUCE
This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
- Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
- Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Nutrition Facts : Calories 640 calories, Fat 45 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
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