Name: Aubergine & chickpea stew
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: Serves 4-6
Ingredients: 200g dried chickpeas soaked for 6-8 hours; 2 tbsp extra virgin olive oil plus extra to serve (optional); 2 onions finely sliced; 6 garlic cloves crushed; 1 tbsp baharat; 1 tsp ground cinnamon; 1 small bunch of flat-leaf parsley stalks finely chopped, leaves roughly chopped, to serve; 3 medium aubergines sliced into 2cm rounds; 2 x 400g cans chopped tomatoes; 1 lemon juiced; 50g pine nuts toasted, to serve; pitta breads or flatbreads, to serve (optional)

Aubergine & chickpea stew

Dig out the slow cooker to make this healthy stew. Topped with toasted pine nuts and served with flatbreads, it makes a wonderfully nutritious vegan meal

10 hr 15 min total 15 min prep 10 hr cook Serves 4-6 266 cal

Instructions

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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. 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 turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
3 Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.