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Best Idea to Serving Perfect Aubergine & chickpea stew

Do you want to know ways to pass the week with healthful but delicious dishes that will make you feel good? This healthy, quick but delicious Aubergine & chickpea stew recipe is the answer.

Aubergine & chickpea stew

We hope you got benefit from reading it, now let's go back to aubergine & chickpea stew recipe. To make aubergine & chickpea stew you only need 12 ingredients and 3 steps. Here is how you cook that.

To cook an unforgettable Aubergine & chickpea stew, below are the ingridients needed:

  1. You need of dried chickpeas (soaked for 6-8 hours).
  2. You need of extra virgin olive oil (plus extra to serve (optional).
  3. Take of onions (finely sliced).
  4. Use of garlic cloves (crushed).
  5. You need of baharat (can be left out).
  6. You need of ground cinnamon.
  7. Use of small bunch of flat-leaf parsley (stalks finely chopped, leaves roughly chopped, to serve).
  8. You need of large aubergine (sliced into 2 cm rounds).
  9. Get of tomatoes finely chopped or 1 400 g cans chopped tomatoes.
  10. Take of lemon juice or 1/2 lemon (juiced).
  11. Get of cashew nuts or pine nuts (original) (toasted, to serve).
  12. Prepare of pitta breads or flat breads (to serve (optional).

After preparing the materials, now you are ready to prepare your 5-star Aubergine & chickpea stew by following the instructions on this section:

  1. Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain..
  2. 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. Add the chickpeas, parsley stalks, aubergines, tomatoes and half a kettle of warm water and cook at medium to high heat for 2 hours, with closed lid. (original: 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.
  3. Stir in the lemon juice, then scatter over the nuts and parsley leaves. Continue to stir until most of the water has evaporated and then pour into the bowls. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like..

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Recipe : Aubergine & chickpea stew

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