Eggplant and chickpea stew
2
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
Ingredients
Eggplant
1 medium, cut into 2cm cubes
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
2 medium, or any other colour, cut into 3cm pieces
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Dried mint
2 tsp
Smoked paprika
1 tsp
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Vegetable stock cube
1 individual, to make 1½ cups (375ml) gluten-free stock
Tomato paste
2 tbs
Harissa paste
2 tsp
Fresh flat-leaf parsley
2 tbs, leaves, chopped
Lemon(s)
1 medium, cut into wedges