Aubergine, Courgette and Chickpea Stew

This rich and savoury stew combines simple flavours into a hearty family winner. Combing all of the ingredients into one pot makes this incredibly simple to make and the longer you leave it the more the flavours mingle.

(recipe and image produced by the ‘Welcome to Palestine’ team)

Ingredients

Serves 4 – Time 1 hour

1 Aubergine
1 Courgette
1 Large White Onion
2 Tins of Chopped Tomatoes
350g Chickpeas
3 Cloves of Garlic
1 Handful of Parsley
1 Chilli
1 Tsp of Cumin Seeds
1 Tsp of Dried Thyme
1 Tsp of Paprika
2 Tbsp of Olive Oil

Instructions

Roughly chop the onions and garlic and add to a heavy pot on a high heat with the olive oil. Stir well for 5 minutes then chop the aubergine and courgette into large cubes and add to the pan with the cumin, thyme paprika and chopped chilli.

Fy on a high heat for another 5 minutes then add the tinned tomatoes and 100ml of boiling water. Reduce to a gentle simmer.

Let the mixture bubble away for at least 30 minutes then add the chickpeas and chopped coriander. Cook for a further 10 minutes and serve with rice and fresh pitta bread.