Peri-peri aubergine and chickpea stew

July 11, 2007 (Last Updated: January 11, 2019)
Peri peri aubergine and chickpea stew recipe

This simple peri-peri aubergine and chickpea stew is a vegetarian stew that can be beefed up a little by adding bacon or even chorizo sausage. It makes a delicious weeknight supper. 

Peri-peri aubergine and chickpea stew

Serves: 4 – 6
Cooking Time: 45 mins

Ingredients

  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 10ml peri-peri powder
  • 10ml smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 125ml white wine
  • 1 large bouquet garni of thyme,
  • rosemary, parsley and a bay leaf
  • 2 x 410g tins chickpeas, drained
  • 2 medium-sized aubergines, diced
  • 300g baby spinach
  • salt and freshly ground black pepper, to taste

Instructions

1

Fry the onion and garlic until soft, add the peri-peri and smoked paprika, and fry for another minute before adding the tomatoes, wine, bouquet garni and chickpeas.

2

Allow the stew to simmer uncovered for 15 minutes before adding the aubergines. Simmer until they are soft and cooked through, about another 10 – 15 minutes.

3

Add the baby spinach just before serving and allow it to simply wilt into the sauce.

4

Adjust the seasoning and serve with thick slices of toasted bread rubbed with garlic.

 

 

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