Chickpea & Aubergine Stew

Ingredients

• 2 aubergines, cubed
• 480 g cooked chickpeas (2 tins, drained)
• 400 g tinned chopped tomatoes
• 1 onion, 3 garlic cloves
• 5 tbsp olive oil
• 1/2 tsp cinnamon, 1 tsp cumin
• 300 ml water
• Parsley, salt, pepper

Instructions

1. 1Brown the aubergine in 3 tbsp olive oil in batches, so it colours rather than steams.
2. 2Soften onion and garlic in the remaining oil, add the spices.
3. 3Return the aubergine with tomatoes, chickpeas and water.
4. 4Simmer gently for 25 minutes, until thick and glossy.
5. 5Season, rest 5 minutes and finish with parsley and more olive oil.

Simple swaps

• Courgette instead of aubergine in summer.
• Serve with bulgur, rice or flatbread.

Why it fits your focus

Chickpeas and aubergine give a high-fibre, plant-based main, and olive oil provides unsaturated fat typical of Mediterranean cooking.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.