Spicy chickpea and aubergine stew recipe

Recipe for spicy chickpea and aubergine stew in our easy vegetarian recipes collection.

Recipe ingredients

• 3 large aubergines, cubed
• 1 cup chickpeas, soaked overnight
• 4 tablespoons olive oil
• 3 garlic cloves, chopped
• 2 large onions, chopped
• l/2 teaspoon ground curnin
• l/2 teaspoon ground cinnamon
• l/2 teaspoon ground coriander
• 3, 14 ounces, cans chopped tomatoes
• Salt and freshly ground black pepper
• For the garnish:
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • Sprigs of fresh coriander

How to make spicy chickpea and aubergine stew

• Place the aubergines in a colander and sprinkle them with salt.
• Sit the colander in a bowl and leave for 30 minutes, to allow the bitter juices to escape.
• Rinse the aubergine with cold water and dry on kitchen paper.
• Drain the chickpeas and put in a saucepan with enough water to cover.
• Bring to the boil and sirnmer for 1 to 1 1/2 hours, or until tender. Drain.
• Heat the oil in a large saucepan.
• Add the garlic and onion and cook until soft.
• Add the spices and cook, stirring, for a few seconds.
• Add the aubergine and stir. Cook for 5 minutes.
• Add the tomatoes and chickpeas and season with salt and pepper.
• Cover and simmer for 20 minutes.
• To make the garnish, heat the oil in a frying pan and, when very hot, acid the sliced onion and garlic.
• Fry until golden and crisp.
• Serve the stew with rice, topped with the onion and garlic and garnished with coriander.
• This is a Lebanese dish that’s full of the spicy flavours of the Middle East.

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