Eggplant and chickpea stew
2
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
1 medium, cut into 2cm cubes
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
2 medium, or any other colour, cut into 3cm pieces
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Dried mint
2 tsp
Smoked paprika
1 tsp
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Vegetable stock cube
1 individual, to make 1½ cups (375ml) gluten-free stock
Tomato paste
2 tbs
Harissa paste
2 tsp
Fresh flat-leaf parsley
2 tbs, leaves, chopped
Lemon(s)
1 medium, cut into wedges
Instructions
1
Preheat oven to 220°C. Line a large baking tray with foil.
2
Toss eggplant with 2 teaspoons of oil in a large bowl and season with salt. Spread eggplant in a single layer on baking tray. Bake, turning once or twice for 20-25 minutes or until lightly browned and tender.
3
Meanwhile, in a medium flameproof, ovenproof casserole dish, heat remaining oil over medium-high heat. Add onion and capsicums, cover and cook, stirring occasionally, for 8 minutes or until onions are golden brown. Add garlic, cumin, mint, paprika, and season with salt and pepper. Cook,stirring frequently for 1 minute or until fragrant.
4
Stir in eggplant, chickpeas, tomatoes, stock, tomato paste, harissa, and season with salt, scraping up browned bits from bottom of pan. Bring to the boil over high heat. Simmer for 10 minutes or until flavours blend. Divide among bowls and sprinkle with parsley. Serve with lemon wedges.
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