• 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

    Dinner
    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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    ALSO SEE: Italian chicken stew

    Italian chicken stew

     

     

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