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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