How to Prepare Ultimate Aubergine & chickpea stew

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Perfect Aubergine & chickpea stew. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aubergine & chickpea stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine & chickpea stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aubergine & chickpea stew is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergine & chickpea stew estimated approx 2 hours 15 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Aubergine & chickpea stew using 12 ingredients and 3 steps. Here is how you can achieve it.

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal - adapted from: https://www.bbcgoodfood.com/recipes/aubergine-chickpea-stew

Ingredients and spices that need to be Take to make Aubergine & chickpea stew:

1. 100 g dried chickpeas (soaked for 6-8 hours)
2. 1 tbsp extra virgin olive oil (plus extra to serve (optional)
3. 1 onions (finely sliced)
4. 3 garlic cloves (crushed)
5. 1 tbsp baharat (can be left out)
6. 1 tsp ground cinnamon
7. 1 small bunch of flat-leaf parsley (stalks finely chopped, leaves roughly chopped, to serve)
8. 1 large aubergine (sliced into 2 cm rounds)
9. 2 tomatoes finely chopped or 1 400 g cans chopped tomatoes
10. 1 3/2 tbsp lemon juice or 1/2 lemon (juiced)
11. 75 g cashew nuts or pine nuts (original) (toasted, to serve)
12. 3 pitta breads or flat breads (to serve (optional)

Steps to make to make Aubergine & chickpea stew

1. Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.
2. Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Add the chickpeas, parsley stalks, aubergines, tomatoes and half a kettle of warm water and cook at medium to high heat for 2 hours, with closed lid. (original: Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then
3. Stir in the lemon juice, then scatter over the nuts and parsley leaves. Continue to stir until most of the water has evaporated and then pour into the bowls. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.

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