SPICY CHICKPEA AND AUBERGINE STEW
Steps:
- Gently heat a couple of decent glugs of olive oil in a large pan. Peel and slice 1 and a half large onions into half moons and add to your pan. (Keep the remainder of your onion to one side for the garnish.)
- Peel and crush 3 cloves of garlic and add that to the pan also and give it a stir. Sautee the contents of your pan until the onions soften.
- Add salt, pepper, a good pinch of ground cumin, a sprinkling of ground coriander and chilli flakes. For a more Middle Eastern flavour, you can also add a tiny bit of cinnamon. We do this in winter.
- Now chop 3 aubergines into bite-sized chunks and add to the pan. Stir it all up so the aubergine pieces become coated with the oil and spices and let them cook for a few minutes.
- Roughly chop 4 large summer Turkish tomatoes (or use 3 tins of chopped tomatoes) and add them to the pan.
- Drain the juices from a tin of chickpeas, add to the pan, stir everything up, cover and simmer for about 20 minutes, until your aubergine goes soft.
- For the Garnish (optional) This topping for your stew is optional but it really does make a difference. It's about the contrast in texture and flavour. Add a little olive oil to a frying pan and get it really hot. Slice your onion into half moons as thinly as possible. Take 2 cloves of garlic, peel and slice those thinly, too. Add to the pan and fry till dark and crispy.
- And to serve... Serve your spicy chickpea and aubergine stew on a bed of Turkish rice or bulgur wheat. Sprinkle freshly chopped parsley over the dish and then top it all off with your crispy onion and garlic garnish. We also can't resist a side serving of good quality, Turkish süzme yoghurt whilst we're eating this.
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