Moroccan Spiced Aubergine and Chickpea Stew with Yoghurt
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Ingredients
- 2 aubergines, cubed
- 400 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 400 g chopped tomatoes
- 120 g natural yoghurt
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 312 kcal
- Protein
- 11.9 g
- Carbohydrate
- 28.2 g
- of which sugars
- 11.9 g
- Fat
- 14.3 g
- of which saturates
- 2.3 g
- Fibre
- 12.3 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the aubergines for 10 minutes, stirring often, until softened and golden.
- 2
Add the onion and cook for 5 minutes, then stir in the garlic, smoked paprika and ground cumin and cook for 1 minute.
- 3
Pour in the chopped tomatoes, cover and simmer for 12 minutes, then stir in the chickpeas and cook for a further 5 minutes.
- 4
Check the seasoning and serve with the natural yoghurt spooned over.
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