15 Minutes to Cooking Best Aubergine & chickpea stew

Aubergine & chickpea stew is the first thing that appears to many people’s mind when it comes to a comfort meal. Today, we are going to tell you instructions on preparing a tasty Aubergine & chickpea stew.

Aubergine & chickpea stew

We hope you got insight from reading it, now let’s go back to aubergine & chickpea stew recipe. You can have aubergine & chickpea stew using 12 ingredients and 3 steps. Here is how you achieve it.

Firstly, here are the ingridients that you should prepare to cook Aubergine & chickpea stew:

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

After preparing the ingridients, now we are set to make our yummy 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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Recipe : Aubergine & chickpea stew

And in addition, it comprises a good deal of vitamin C and beta-.

1 gram of fat, and 2 grams of fiber.

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