Aubergine and Chickpea One PotJun 07, 2021
I do love a one pot wonder. We are all busy and these 'real World' dishes are straight forward, no faffing about, and a great way to concentrate flavours down. This is a winner. Works great on its own, with some whole wheat cows cows, or swamped over a baked sweet potato!
3 Tbsp olive oil
1 large red onion - finely chopped
4 cloves of garlic - finely chopped
1 tsp fresh parsley
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 tsp ground cloves
2 large aubergines cut in half lengthways then into half circles
2 Large Sweet Potatoes - diced, skins left on
400g Can chickpeas - Drained
400g can of chopped tomatoes
400ml vegetable stock
juice of 1 lemon
- Saute the onion and garlic in the olive oil along with a good pinch of salt until the onion has softened.
- Add the spices and stir for 1 minute.
- Add the aubergine, chickpeas, tomatoes and stock, stir well and simmer gently for around 45 mins until the aubergine is soft and the sauce has thickened. Make sure that you stir the dish regularly to avoid burning and sticking.
- Squeeze in the lemon juice and sprinkle in the parsley before serving.