Fast Guide to Serving 5-Star Aubergine & chickpea stew

Do you want to know ways to pass the week with healthful but satisfying dishes that will cause you feel good? This healthful, simple but tasteful Aubergine & chickpea stew recipe is the answer.

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 cook that.

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

1. Get of dried chickpeas (soaked for 6-8 hours).
2. Provide of extra virgin olive oil (plus extra to serve (optional).
3. You need of onions (finely sliced).
4. Provide of garlic cloves (crushed).
5. Get of baharat (can be left out).
6. Take 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. Take of tomatoes finely chopped or 1 400 g cans chopped tomatoes.
10. Get of lemon juice or 1/2 lemon (juiced).
11. You need of cashew nuts or pine nuts (original) (toasted, to serve).
12. Take of pitta breads or flat breads (to serve (optional).

After preparing the ingridients, next 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..

Aubergines come in many different varieties, and not all of them are the characteristic colour. However, many of them are a shade of violet or purple, and this is caused by the presence of anthocyanins. Eggplant, also popular as aubergine and brinjal, is one of the very low-calorie vegetables. Aubergine recipes take advantage of one of the most versatile vegetables. Discover our miso aubergine recipe, aubergine parmigiana recipe, curries and more.

Recipe : Aubergine & chickpea stew

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step by step to make Aubergine & chickpea stew

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