5 Ingredient Dinners: Mnazeleh Aubergine & Chickpea Stew

Ingredienser

Meals for when you want less shopping and more eating! This is a simple & easy middle eastern stew, packed full of flavour and comes together in less than 30 minutes. Great by itself, as a mezze dish, or with some rice and yoghurt. Top tip: even better the day after when all the flavours have settled! Make sure to let it come to room temperature for maximum flavour!

5 ingredients:

2 Aubergines, cut into strips

6 fresh tomatoes, grated (or 1 tin of tomatoes)

4 garlic cloves, minced

2 onions, thinly sliced

400g can of cooked chickpeas, drained (my favourite are @boldbeanco chickpeas!)

Cupboard staples:

¼ tsp nutmeg

¼ tsp cinnamon

½ tsp cumin

1 tsp paprika

Salt & pepper to taste

Olive oil

1.Toss strips of aubergine in salt and leave in a colander to sweat for 15 minutes. Add slices of onions and olive oil to a pan on medium heat and caramelise at the same time for 15 minutes.

2.Add garlic and the spices, salt & pepper. Sautee for a further 2 minutes then add the grated tomato or 1 can of tomatoes. Cook for a further 10 minutes until thickened.

3.While the sauce is simmering, rinse the salted aubergines with water, pat dry, then fry in olive oil on medium-high heat for about 10 minutes until browned and soft.

4.Add the aubergines and chickpeas to the tomato sauce and simmer for 5 more minutes. season to taste, adding a touch of sugar if the tomato’s are acidic.

5.Serve as a bowl of delicious stew with a drizzle of olive oil and flaky salt on top. Or for a great serving suggestion, enjoy with rice and yoghurt.