Tomato, Chickpea & Roasted Aubergine Stew (Soup or Curry)

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This is a delicious, hearty, healthy and super delicious recipe, which is made with tomatoes, chickpeas and roasted aubergine. It isn’t too spicy and is the perfect comfort food. Is it a Vegan Soup or Stew or Curry though?

Ingredients
3 bay leaves
5-6 cloves
4 cardamom pods
1 tsp cumin
1 cinnamon stick
1 large onion, chopped
2 tins chopped tomatoes or 8-10 fresh tomatoes
2 tins chickpeas, rinsed & drained
200ml boiling water
2 aubergines, chopped into 1” pieces
1 tsp salt
Chilli powder to taste
1 tbsp ground ginger or cumin seeds, dry roasted and crushed
½ tsp ground cinnamon
Handful fresh coriander, chopped

Method
Add spices to hot oil in a pan and then add the onion.
Stir and cook for 8-10 minutes.
Add tomatoes and stir through.
Add chickpeas and boiling water and mix in.
Cover and cook on low heat for at least 30 minutes.
Stir and continue cooking for another 15 minutes.
In the meantime, drizzle some olive oil over the aubergine pieces.
Sprinkle some salt and pepper over them and mix through.
Spread on a foil-lined baking tray and roast in the oven for 20-25 minutes.
When the soup is cooked, add salt, chilli, ginger or cumin, cinnamon, coriander and the roasted aubergine.
Stir through, cover and cook for a further 10 minutes on low heat.
Serve as it is, or eat with naan, chapati, garlic bread or rice.