Aubergine (Eggplant), Courgette and Chickpea Stew

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Total Time
25 mins
15 mins

Tasty, spicy stew full of goodness. Delicious!

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  1. Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each.
  2. Fry the onions, garlic and chili in the oil for a few minutes.
  3. Add the spices and continue to fry.
  4. Add the courgettes and chickpeas.
  5. Chop the baked aubergine and add.
  6. Add the tomatoes, tomato puree and stock and season as required.
  7. Bring to the boil and then simmer for around 15 minutes.
  8. Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!
Most Helpful

5 5

YUM - wasn't sure about the cinnamon in there, but it really works Try blending it all up (or whatever is left over) for a think soupy type stew - and a whole new and delicous meal!

5 5

This was excellent! Had it with bulgur wheat which I soaked in boiling water for 15 mins & then threw into the pot, stirred everything together and dished up! Delicious recipe - to be made again! Thanks Bunny!

5 5

When I had a vegetarian visitor I looked for a recipe to try and found this one. It is absolutely fantastic. I live in southern Spain and aubergines and courgettes are plentiful at the moment, chickpeas are always available for use so I had no problem with all the ingredients. I have used this recipe several times now as a starter (appetiser) for a three course meal, using fish, chicken or pork to follow on with. It has been so popular with my friends I have put them onto Recipezaar to get the details. I served the stew with my homemade wholemeal bread. Thanks for this recipe.