Vegan Aubergine, Chickpea & Borlotti Bean Stew
This recipe is a lovely transitional dish for this time of year. It has the hearty richness of an autumn dish, but the fresh Mediterranean flavours keep it lighter.
The best thing about this vegan stew is it’s really great for protein content & dietary fibre.
The chickpeas and borlotti beans are great sources of protein and the dish comes in around 20g per 100ml serving.
Of course you can switch for any other beans you like.
Ingredients:
One small aubergine
Tin of organic chickpeas
Tin organic borlotti beans
Tin of chopped tomatoes
Pointed red pepper
Cavalo nero
Half an onion
Garlic
Oregano, thyme, or similar herbs
Smoked paprika
Tomato purée
Splash of red wine, optional
Method:
Cut the Aubergine in half length ways, add olive oil, season and sprinkle with smoked paprika and put into a moderate oven to slow roast, turning halfway.
Meanwhile, Sauté chopped onion, garlic and red pepper in olive oil over medium heat until softened. Add smoked paprika and any dry herbs.
Whilst doing this boil the chickpeas and beans about 10 minutes, as you want them nice and soft in the finished dish.
Add tomato purée and a splash of red wine (if using) to the sautee mix and partially boil down to create a rich jus. You could also add Vegan Nudja at this point if you want a kick.
Add 10 of chopped tomatoes, plus extra water. Drain the chickpeas and beans, pouring some hot water over the chopped nero, and add all to the pan. Allow everything to reduce down for 15 minutes.
Remove aubergine from the oven, chopped into large chunks & add to the pan. Let gently simmer for another 15 minutes.
I served with crusty bread & Alioli, but Tzatziki would also be good, or leave out to keep vegan. ☺️