Smoky chickpea and aubergine stew
Soft aubergine and chickpeas in a smoked paprika tomato sauce. Good with a green salad.
- Time50 min
- LevelEasy
- Costabout £1.02 a head
Ingredients
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Method
- 1
Heat half the oil in a wide pan. Fry the aubergine for 10 minutes, turning, until golden and soft. Tip onto a plate.
10 min - 2
Add the rest of the oil and the onion. Cook for 5 minutes, then add the garlic, paprika and cumin for 1 minute.
5 min - 3
Pour in the tomatoes, chickpeas and water. Return the aubergine to the pan.
- 4
Simmer, lid half on, for 20 minutes until thick and glossy.
20 min - 5
Stir in the lemon zest and season well.
- 6
Serve with the parsley on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.