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.

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

– 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.