Moroccan Chickpea and Aubergine Stew

Aubergines are very low in calories and high in fibre so a good vegetable to include in your diet if you are looking to lose weight. You can reduce the calorie content of this dish by serving without couscous.


Serves 2
adults
556
Kcals
per serving

10 Mins
prep

35 Mins
cooking

Recipe
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Ingredients

1 tbsp olive oil (15ml)
1 large onion, diced  (200g)
1 clove garlic, finely chopped  (6g)
1 tsp ground cumin  (3g)
1 tsp ground coriander  (3g)
1 large aubergine, cut into chunks  (400g)
1 x 400g can canned chickpeas, drained and rinsed  (400g)
1 x 400g can chopped tomatoes  (400g)
1/2 tsp ground cinnamon  (2g)
1 tsp harissa paste  (5g)
250ml water
Pinch of salt
Couscous  (100g)

Method

  1. Heat the oil in a large pan and gently fry the onions and garlic for five minutes until softened but not browned.
  2. Stir in the cumin and coriander, cook for a few minutes, then add the aubergine, chickpeas, tomatoes, cinnamon, harissa paste, water and salt.
  3. Bring the stew to the boil, then lower the heat and simmer, half-covered, for about 30 minutes until the vegetables are tender and the mixture has thickened.
  4. While the stew is cooking, prepare the couscous by placing it in a bowl and covering it with 150ml of boiling water. Cover the bowl with a plate or lid and leave the couscous to stand for five minutes, until tender.
  5. Fluff the couscous with a fork, then evenly divide it onto two plates. Top the couscous with the stew and serve.
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Nutritional information per serving

556kCal, 2343kJ
25.2g
12.7g
1.3g
89.4g
16.2g
15.6g
539mg

© The Vegetarian Society