Smoky aubergine stew

Flavourful, smoky and perfectly spiced

cooking time: 55mins difficulty: easy serves: 4

INGREDIENTS:

Aubergine:

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

DIRECTIONS:

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.

NOTES:         

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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