Easy Eggplant and Chickpea Stew (vegan & gluten-free)
Looking for a nourishing vegan and gluten-free supper that is quick to make and will leave you with leftovers? This Easy Eggplant and Chickpea Stew is it.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 ½ cup boiling water
- 1 tbsp dried mixed herbs
- ½ 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
Chop the eggplant and zucchini into 1½cm cubes.
- 2
Place them in a large soup or stew pot along with the crushed tomatoes, chickpeas, garlic, stock and dried herbs.
- 3
On the stovetop bring the stew to a boil then reduce the heat to a simmer.
- 4
Cook for 15-20 minutes, stirring occasionally, until the eggplant and zucchini are tender.
- 5
Stir in the coconut yoghurt and add the spinach.
- 6
Cook for another 3-5 minutes, until the spinach has wilted.
- 7
Season to taste with salt and pepper and remove from the heat.
- 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!