Spiced aubergine & chickpea medley
10
Points®
Total time: 3 hr 20 min • Prep: 15 min • Cook: 3 hr 5 min • Serves: 4 • Difficulty: Easy
The slow cooking means all the flavours have even longer to infuse. We’re sold!
Ingredients
Vegetable Oil
1½ tablespoon(s)
Aubergine
2 medium, chopped
Onion
1 large, chopped
Allspice
1 teaspoon(s)
Ground Cinnamon
1 teaspoon(s), level
Plain White Flour
10 g
Chilli, green or red
1 individual, seeds removed and finely chopped
Tinned Tomatoes
1 can(s), large
Chickpeas, cooked
1 can(s), large, drained
White basmati rice, dry
240 g
Pine nuts
1 tablespoon(s), toasted
Parsley, fresh
10 sprig(s), fresh, chopped
Peas, fresh or frozen
100 g, steamed, to serve
Green Beans
200 g, steamed, to serve
Instructions
1
Heat the oil in a large nonstick frying pan over a medium heat. Add the aubergine and onion and cook for 3-4 minutes until softened and golden brown. Add the allspice and cinnamon and cook for a further minute, then sprinkle over the flour and stir until evenly coated. Remove from the heat.
2
Transfer the aubergine and onions to your slow cooker, with the chilli and chopped tomatoes. Stir, cover and cook on High for 3 hours or Low for 6 hours. Stir in the chickpeas in the final hour and allow to cook until warmed through.
3
Meanwhile, cook the rice according to pack instructions. Serve the aubergine medley with the rice, a sprinkling of pine nuts and some chopped parsley, with the steamed vegetables on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.