Recipe: Aubergine and Chickpea casserole

A really easy Friday night comfort meal – I make it often as a way to use up any leftover veges I have as the recipe is pretty flexible (you will see in the photo below that I have used beans in mine, even though there are none in the recipe). The chickpeas are a great source of protein, and after simmering for so long the eggplant has absolutely soaked up the flavour of the spices. Yum!

Collect

• 4 T oil
• 1 onion
• 1 T cumin
• 1/2 t all spice
• 1/2 t salt and pepper
• 2 cloves of garlic, crushed
• 1 capsicum
• 1 aubergine
• 1 can chickpeas
• 1 can tomatoes
• 500 ml stock
• 1/2 cabbage
• quinoa to serve
• coriander to serve

Create

1. Heat the oil. Add the onion and herbs – fry until fragrant.
2. Add garlic, capsicum and aubergine.
3. Add the chickpeas, stock and tomatoes.
4. Boil, and then simmer for 30 minutes.
5. Add cabbage with about 10 minutes to go.
6. Garnish with coriander.