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Reference to Homemade Appetizing Aubergine & chickpea stew

How to get through the week with healthful but delicious dishes that will cause you feel happy? This healthful, simple 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. You can cook aubergine & chickpea stew using 12 ingredients and 3 steps. Here is how you do it.

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

  1. Use 100 g of dried chickpeas (soaked for 6-8 hours).
  2. Get 1 tbsp of extra virgin olive oil (plus extra to serve (optional).
  3. Take 1 of onions (finely sliced).
  4. Prepare 3 of garlic cloves (crushed).
  5. Prepare 1 tbsp of baharat (can be left out).
  6. Get 1 tsp of ground cinnamon.
  7. Get 1 of small bunch of flat-leaf parsley (stalks finely chopped, leaves roughly chopped, to serve).
  8. Use 1 of large aubergine (sliced into 2 cm rounds).
  9. Prepare 2 of tomatoes finely chopped or 1 400 g cans chopped tomatoes.
  10. Use 1 3/2 tbsp of lemon juice or 1/2 lemon (juiced).
  11. You need 75 g of cashew nuts or pine nuts (original) (toasted, to serve).
  12. Take 3 of pitta breads or flat breads (to serve (optional).

After readying the ingridients, next you are ready to cook your 5-star Aubergine & chickpea stew by following the procedures below:

  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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fast method to make Aubergine & chickpea stew

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