A light and healthy vegan entree with chickpeas, aubergines, tomatoes, onions and lots of tasty spices. Easy and very flavourful AND even tastier the next day!
- 2 aubergines, chopped into bite size pieces
- A good glug of olive oil, plus more for greasing baking sheet
- 1 onion, sliced
- 1 tablespoon of minced fresh garlic
- 4 large tomatoes, chopped up
- 2 tablespoon of tomato puree
- 1 teaspoon of garlic powder
- 1 teaspoon of sea salt
- 1 teaspoon of Urfa chilli flakes
- 1/4 teaspoon of ground cinnamon
- 1 can of chickpeas, washed well and drained
- A small handful of finely chopped parsley
Place the aubergine chunks into a colander and sprinkle liberally with salt. Let the salted aubergine sit in the colander for 30-45 minutes until beads of liquid rise to the surface.
Rinse your aubergines thoroughly to rid it of all excess salt, shake dry. Brush the baking sheet liberally with olive oil. Place the aubergine slices on the sheet, drizzle with a good glug of olive oil and toss them to coat all the chunks evenly with oil.
Next, roast your aubergines in the oven for 10 minutes. Flip and roast for another 10-15 minutes longer until tender.
While your aubergine is roasting, heat about 2 tbsp of olive oil over a medium heat in a sauté pan. Sauté your onion for 10-15 minutes, stirring frequently. Cook until the onion is translucent, very tender and starting to caramelise. The longer you cook it the sweeter it will become. Now add the garlic and sauté for another minute.
Add the tomato puree and all the seasonings at this stage. Continue sautéing for another minute or two until fragrant.
Stir in the chopped tomato and bring to a simmer and let the mixture cook over medium heat for about 5-10 minutes until thick and fragrant.
Finally, stir in the roasted aubergine and chickpeas. Continue to cook for another 5 minutes until the mixture is thick and stew-like.
Garnish with fresh chopped parsley and serve warm or at room temperature, not hot, even better the next day!