30-Minute Chickpea & Aubergine (Eggplant) Stew
Recipe type: Vegan, Vegetarian
Cuisine: Dinner, Main
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 1 clove of garlic, minced
  • 1 teaspoon each sweet and smoked paprika
  • ½ teaspoon each cumin, ginger and cinnamon
  • 1 red pepper, cut into bite size pieces
  • 1 aubergine (eggplant), chopped into cubes
  • 1 tin chopped tomatoes
  • 1 cup veggie broth
  • ¼ teaspoon salt + pepper
  • 400g tin chickpeas, drained and rinsed
  • 1 broccoli, chopped into small florets
  1. 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.
  2. 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.
  3. 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.
  4. Serve with some fresh coriander (cilantro), rice, and hummus!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/30-minute-chickpea-aubergine-eggplant-stew