Jo Pratt's Moroccan Chickpea and Aubergine Stew
Over a year ago
3,550 views
Ingredients
- 2 tbsp olive oil
- 1 large white or red onion. chopped
- 4 cloves of garlic. crushed
- 1 large aubergine. roughly diced into 1cm pieces
- 200ml (7fl oz) red or white wine
- 200ml (7fl oz) water
- 2 x 400g tin of chickpeas. drained
- 400g tin of chopped tomatoes
- ½ tsp ground cinnamon
- 1-2 tsp harissa (depending on how spicy you like it)
- 1 large handful of pitted black olives
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Heat the oil in a frying pan and gently fry the onion, garlic and aubergine for about 10 minutes until softened.
Stir in the wine, water, chickpeas, tomatoes, cinnamon, harissa and olives, and season with salt and pepper.
Bring to a simmer and let it bubble away for about 10 minutes. stir in the coriander. serve in bowls, with warm flatbread and a spoonful of yoghurt on the side.
Chef's Tips
Diced courgette is a delicious alternative to aubergine.
Comments (0)