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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the aubergine into bite-size chunks. Place on a parchment-lined pan, drizzle with oil and bake for 30 minutes at 190°C, turning after 15 minutes.
While the aubergine bakes, heat oil in a large saucepan over medium heat. Chop the onion and garlic and fry for 3 minutes until translucent.
Add the tomato paste, all the spices and the parsley to the pan and mix well.
Add the drained chickpeas, crushed tomatoes and bay leaf. Mix well.
When the aubergine is ready, add it to the pan with the cup of water and simmer for 15 minutes for the flavors to come together. Adjust salt and pepper to taste.
Turn off the heat and leave covered for 5-10 minutes. Meanwhile, toast some fresh bread drizzled with oil.
Serve the stew topped with more fresh parsley and a squeeze of lemon juice. For extra spice, sprinkle with dried chilies.
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Perfect for meal prep: the flavors infuse with time and the stew only gets better. Serve with toasted ciabatta, pita or rice, or on its own.
Can I use dried chickpeas instead of canned?
Yes, but you will need to soak and cook them beforehand.
How can I make the stew spicier?
Add more chili or sprinkle with dried chilies when serving.
Can I freeze the stew?
Yes, it freezes well. Just make sure to cool it completely before freezing.
What can I serve with this stew?
Serve with toasted ciabatta, pita, rice, or on its own.
How long does the stew last in the fridge?
It can last up to 3-4 days when stored in an airtight container.
