Easy Eggplant and Chickpea Stew (vegan & gluten-free)
Looking for a nourishing vegan and gluten-free supper that is quick to make and will leave you with leftovers? This Easy Eggplant and Chickpea Stew is it.
Course: Main Course
Cuisine: healthy, Mediterranean, vegan
1796ml tincrushed tomatoes (just over 3 cups)
3cupschickpeas, soaked and cooked (or drained if from a tin)
1vegetable stock cube dissolved in ½ cup boiling water
1tbspdried mixed herbs
½cupunsweetened coconut or non-dairy yoghurt (optional)
2cupsfresh spinach, chopped
Salt and pepper, to taste
To serve - optional
Sliced green (spring) onions
Lightly sautéed purple cauliflower
Chop the eggplant and zucchini into 1½cm cubes.
Place them in a large soup or stew pot along with the crushed tomatoes, chickpeas, garlic, stock and dried herbs.
On the stovetop bring the stew to a boil then reduce the heat to a simmer.
Cook for 15-20 minutes, stirring occasionally, until the eggplant and zucchini are tender.
Stir in the coconut yoghurt and add the spinach.
Cook for another 3-5 minutes, until the spinach has wilted.
Season to taste with salt and pepper and remove from the heat.
Serve with brown rice, millet or quinoa. I also like to top the stew with chopped green onions, and if it’s in season add a small side serving of lightly sautéed purple (or regular) cauliflower as it tastes delicious and adds a pop of colour!
For the cauliflower, lightly sauté florets for about 5-10 minutes in a small amount of coconut oil, sea salt and paprika to enhance the flavour.