Aubergine & chickpea stew

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Aubergine & chickpea stew. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Aubergine & chickpea stew is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Aubergine & chickpea stew is something that I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Aubergine & chickpea stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine & chickpea stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aubergine & chickpea stew is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergine & chickpea stew estimated approx 2 hours 15 mins.

To get started with this particular recipe, we have to first prepare a few components. You can have Aubergine & chickpea stew using 12 ingredients and 3 steps. Here is how you cook that.

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal - adapted from: https://www.bbcgoodfood.com/recipes/aubergine-chickpea-stew

Ingredients and spices that need to be Get to make Aubergine & chickpea stew:

1. 100 g dried chickpeas (soaked for 6-8 hours)
2. 1 tbsp extra virgin olive oil (plus extra to serve (optional)
3. 1 onions (finely sliced)
4. 3 garlic cloves (crushed)
5. 1 tbsp baharat (can be left out)
6. 1 tsp ground cinnamon
7. 1 small bunch of flat-leaf parsley (stalks finely chopped, leaves roughly chopped, to serve)
8. 1 large aubergine (sliced into 2 cm rounds)
9. 2 tomatoes finely chopped or 1 400 g cans chopped tomatoes
10. 1 3/2 tbsp lemon juice or 1/2 lemon (juiced)
11. 75 g cashew nuts or pine nuts (original) (toasted, to serve)
12. 3 pitta breads or flat breads (to serve (optional)

Steps to make to make Aubergine & chickpea stew

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.

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So that's going to wrap it up for this exceptional food Recipe of Perfect Aubergine & chickpea stew. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!