Aubergine and chickpea stew

I used to make big batches of ratatouille to freeze for quick dinners on weeknights. But it always ended up sloppy and a bit flavourless. I think this recipe works much better. It is fast, so the veg stays a bit fresher and has more bite. I make the vegetarian version of this with aubergine, so it is more like a ratatouille, however the original recipe used 250g pork fillet (tenderloin) instead. I serve this with rice, but crusty bread would work too.

Ingredients

  • 2 tblsp olive oil
  • 1 aubergine, cubed
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 courgette halved lengthways and sliced into semi circles
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 400g tin chickpeas, drained
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • salt and freshly ground black pepper

Method

  1. Heat 1 tablespoon of the oil in a large sauce pan. Add the aubergine and cook for a few minutes until starting to colour. Remove from the pan and set aside on a plate.

  2. Add the remaining oil, the onion, pepper and courgette to the pan. Cook until softened and lightly browned, stirring regularly.

  3. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan. Add the stock cube and add the aubergine back. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened, stirring regularly.

References

Barclay, Miguel (unknown). Pork and chickpea stew. BBC Food. https://www.bbc.co.uk/food/recipes/pork_and_chickpea_stew_81433/amp

Tags

  • Recipe
  • Dinner
  • Quick
  • Easy