Best Advice to Preparing Extraordinary Aubergine & chickpea stew
How to get through the week with healthful but satisfying meals that will make you feel good? This healthy, simple but tasteful Aubergine & chickpea stew recipe is the answer.
We hope you got insight 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 prepare an unforgettable Aubergine & chickpea stew, here are the materials needed:
- Take 100 g of dried chickpeas (soaked for 6-8 hours).
- You need 1 tbsp of extra virgin olive oil (plus extra to serve (optional).
- Take 1 of onions (finely sliced).
- Take 3 of garlic cloves (crushed).
- Take 1 tbsp of baharat (can be left out).
- You need 1 tsp of ground cinnamon.
- Provide 1 of small bunch of flat-leaf parsley (stalks finely chopped, leaves roughly chopped, to serve).
- Prepare 1 of large aubergine (sliced into 2 cm rounds).
- Provide 2 of tomatoes finely chopped or 1 400 g cans chopped tomatoes.
- Use 1 3/2 tbsp of lemon juice or 1/2 lemon (juiced).
- Prepare 75 g of cashew nuts or pine nuts (original) (toasted, to serve).
- Prepare 3 of pitta breads or flat breads (to serve (optional).
After readying the materials, next you are good to prepare your tasty Aubergine & chickpea stew by following the instructions on this section:
- 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. 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.
- 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..
They are sometimes stuffed with other ingredients. The flesh of an aubergine quickly discolours once cut, so. aubergine: Q. Is it true that tomato seeds, eggplant seeds and the like are prone to causing appendicitis? Is it true that eating tomato with the seeds, eggplant with the seeds and the like are prone to causing appendicitis? Things with seeds are irritants to a condition called diverticulitis where.
Recipe : Aubergine & chickpea stew
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