Sometimes you want a light salad, and sometimes you want a bubbling pot that warms your soul from the inside out. This chickpea & aubergine (aka eggplant) stew is for the latter.
Filled with warming flavours, it’s one of my favourite dinners to have! It takes 30 minutes, and it also means you can make a batch and have something to run home to the next night as it’s one of those dishes that taste even better the following day 😉
I love having mine with some fluffy white rice and a generous dollop of hummus (because why not), but you can have it on it’s own as well for a lighter dinner option, or even serve with some “riced” cauliflower for an extra veg kick.
In a large saucepan, heat up the oil over medium heat and cook the onions until softened, about 5 minutes, then add the garlic and spices, cooking everything together for another 5 minutes. Stir frequently so it doesn't burn and add a splash of water or some more oil if needed.
Add in your chopped aubergine and peppers and stir so everything is coated in the spices and let cook for a few minutes before adding in the remaining ingredients, except the chickpeas and broccoli.
Bring to a simmer and cook until the veggies are softened, about 15 minutes. Add in the chickpeas and broccoli and let simmer for 5 more minutes. Check your veggies are cooked, and if yes remove from the heat and let sit for a few minutes.
Serve with some fresh coriander (cilantro), rice, and hummus!
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!