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Smoky aubergine stew

Flavourful, smoky and perfectly spiced

cooking time: 55mins difficulty: easy serves: 4



1 large aubergine ,cut in small cubes

2 tbsp of olive oil (or water if avoiding oil)

½ tsp sea salt

The rest:

2 tbsp of olive oil (or water if avoiding oil)

1 large white or yellow onion, sliced

3 cloves garlic, minced

1 tbsp of ground cumin

1 tbsp of smoked papikra

1 tsp of liquid smoke

Salt and pepper to taste

2 400ml tin of chopped tomatoes

1/2 cup of vegetable broth

1 cup cooked chickpeas

1 tbsp of coconut sugar

2 tbsp of siracha


1. Preheat oven to 220ºC and line a large baking sheet with silicone mat.

2. Add diced aubergine, drizzle with  olive oil and sprinkle with salt and pepper. Toss to coat and roast for 30-35 minutes, flipping half way through.

3. In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently.

4. Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.

5. Add the tinned tomatoes and vegetable broth.  Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.

6. Remove cover and add the rinsed chickpeas, coconut sugar and siracha. Cover and simmer over medium-low heat.

7. Remove roasted aubergine from oven and add it to the pan. Stir to combine and cover. Simmer over medium-low heat for another 10 minutes to allow flavors to deepen.

8. Taste and adjust flavors as needed.


Serve as is or over rice or grain of choice with wedges of fresh lemon and fresh chopped parsley or coriander.

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