This Chickpea Aubergine Chilli is everything you could want from a one-pot, hearty, warming meal. Simple to make and bursting with flavour!
Author: Laura, The Whole Ingredient
Recipe type: Main
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2
Ingredients
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
Method
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.
While this is cooking chop the aubergine into 1cm cubes.
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.
Add the spices, chickpeas, kidney beans and stir well, before adding the remaining ingredients.
Cook on a slightly reduced heat for 20-30 minutes, stirring occasionally.
Serve with fresh black pepper, coriander leaves and something to soak up the delicious sauce.
Recipe by The Whole Ingredient at https://www.thewholeingredient.com/2015/11/02/chickpea-aubergine-chilli/