Spicy Aubergine Stew
1tbs olive oil
1 medium onion sliced
3 garlic cloves minced
1/2 red bell pepper sliced
1 large tomato diced
1/2tsp ground cumin
1/2tsp ground coriander
1/2tsp celery seeds
1/2tsp chili flakes or fresh chili (optional)
1tsp tomato paste
1tsp sweetener of choice
1/3 x400g can chickpeas rinsed
1 medium aubergine
sea salt, pepper
handfull of parsley
Heat the oil in a heavy bottom pan or a deep skillet.
Sauté the onions until it starts turning golden brown.
Add the garlic and all the spices. Sauté until fragrant.
Add the tomatoes, tomato paste, bell pepper, sweetener and season with salt and pepper. Cook for few minutes.
Cut the aubergine into 3x3cm cubes. Add it to the sauce along with the chickpeas.
Add a cup of water, or just enough to almost cover the aubergine cubes.
Season with a little salt and let it cook for 20-30 minutes.
Once the aubergine is soft adjust the seasoning, add parsley and turn off the heat.
Serve hot with some brown rice or pita bread and Hummus.
Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.
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