Easy Eggplant and Chickpea Stew (vegan & gluten-free)

Ingredients

• 1 medium eggplant/aubergine
• 1 medium zucchini/courgette
• 3 cups crushed tomatoes (1 x 796ml tin)
• 3 cups chickpeas, soaked and cooked (or drained if from a tin)
• 4 cloves garlic, crushed
• 1 vegetable stock cube dissolved in 1/2 cup boiling water
• 1 tbsp dried mixed herbs
• 1/2 cup unsweetened coconut or non-dairy yoghurt (optional)
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Brown rice/millet/quinoa
• Sliced green (spring) onions
• Lightly sautéed purple cauliflower

Instructions

1. 1

   Chop the eggplant and zucchini into 1½cm cubes.

2. 2

   Place them in a large soup or stew pot along with the crushed tomatoes, chickpeas, garlic, stock and dried herbs.

3. 3

   On the stovetop bring the stew to a boil then reduce the heat to a simmer.

4. 4

   Cook for 15-20 minutes, stirring occasionally, until the eggplant and zucchini are tender.

5. 5

   Stir in the coconut yoghurt and add the spinach.

6. 6

   Cook for another 3-5 minutes, until the spinach has wilted.

7. 7

   Season to taste with salt and pepper and remove from the heat.

8. 8

   Serve with brown rice, millet or quinoa. I also like to top the stew with chopped green onions, and if it’s in season add a small side serving of lightly sautéed purple (or regular) cauliflower as it tastes delicious and adds a pop of colour!