Chickpea Aubergine Chilli
Preparation time
Cooking time
Total time
This Chickpea Aubergine Chilli is everything you could want from a one-pot, hearty, warming meal. Simple to make and bursting with flavour!
Recipe type: Main
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2
  • 2 tsp oil (olive and coconut work well)
  • 2 white onions
  • 6 garlic cloves
  • 1 red chilli
  • 1 aubergine (eggplant)
  • 2 tsp coriander seeds
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp cayenne
  • 1 tin chickpeas (400g / drained weight 240g), rinsed and drained
  • 1 tin kidney beans (400g / drained weight 240g), rinsed and drained
  • 1 tin chopped tomatoes (400g) + ½ a tin of water
  • 1 tbsp tomato purée
  • 1 tbsp good soy sauce
  • Fresh coriander, to serve
  1. Heat 1 tsp of the oil to a moderate temperature in a large non-stick pan. Finely chop the onions, garlic and chilli and add these to the pan. Sauté for 5 minutes.
  2. While this is cooking chop the aubergine into 1cm cubes.
  3. Add the second tsp of oil to the pan and stir in the aubergine cubes, ensuring all are coated in a little oil. Increase the heat a little and cook for 10 minutes, until the aubergine softens and browns.
  4. Add the spices, chickpeas, kidney beans and stir well, before adding the remaining ingredients.
  5. Cook on a slightly reduced heat for 20-30 minutes, stirring occasionally.
  6. Serve with fresh black pepper, coriander leaves and something to soak up the delicious sauce.
Recipe by The Whole Ingredient at