Photo of Spiced aubergine & chickpea medley by WW

Spiced aubergine & chickpea medley

Points® value
Total Time
3 hr 20 min
15 min
3 hr 5 min
The slow cooking means all the flavours have even longer to infuse. We’re sold!


Vegetable Oil

1½ tablespoon(s)


2 medium, chopped


1 large, chopped


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


  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.


To make this on the stove top: cook the aubergines, add the remaining ingredients with a little water and simmer for 30 mins