Aubergine and Chickpea Stew (MC)

Ingredients

• 1 tsp olive oil

• ½ aubergine, cut into chunks

• ½ onion, diced

• ½ yellow pepper, diced

• ½ clove of garlic, crushed

• ½ tsp parsley (fresh or dried)

• ¼ tsp ground cumin

• ¼ tsp ground coriander

• ½ tsp smoked paprika

• ¼ tsp ground cinnamon

• A sprinkle of black pepper

• ½ tin chopped tomatoes

• 3 tbsp tinned chickpeas, drained and rinsed

• 120ml vegetable stock (½ a low sodium stock cube)

• Side of vegetables of your choice

Instructions:

1. Heat the olive oil in a casserole dish or high-sided frying pan over medium heat.

2. Add the aubergine and sauté for 6-8 minutes until golden.

3. Add the onion and pepper and cook for a further 6-8 minutes or until the vegetables are starting to soften. Can add a splash of water to stop the vegetables from catching on the bottom of the pan.

4. Add the garlic, herbs and spices and cook for a few minutes to release the aromatics. Season with black pepper.

5. Add the chopped tomatoes, chickpeas and stock. Cover and cook for 10-12 minutes. Stirring occasionally.

6. Uncover and cook for a further 4-5 minutes.

7. Serve with a side of vegetables and enjoy.

Dinner

Serves: 1

Medium Carb