Chickpea Stew
Ingredients
- 200g dried chickpeas, soaked for 6-8 hours
- 2 tbsp avo / coconut oil
- 2 onions, finely sliced
- 6 cloves garlic, crushed
- 1 tbsp Curry
- 1 tsp ground cinnamon
- 1 small bunch flat-leaf parsley, stalks finely chopped, leaves roughly chopped, to serve
- 3 medium aubergine’s, sliced into 2cm rounds
- 800g chopped tomatoes
- 1 lemon, juiced
Instructions
- Drain the chickpeas and bring to the boil in a pan of salted water.
- Cook for 10 mins, then drain.
- Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften.
- Stir in the garlic, curry and cinnamon and cook for 1 min.
- Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season
- Cover and cook on high for 2 hrs.
- Then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
- Stir in the lemon juice, then scatter over the pine nuts and parsley leaves
- Drizzle over some extra olive oil
Notes
Serve with pitta breads or flatbreads, if you like.