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Chickpea and aubergine stew recipe

Chickpea and aubergine stew recipe

77 ratings

Try this delicious vegan stew as part of a sharing platter next time you're hosting. Or, double up portions to enjoy as a warm and comforting dinner. See method

  • Serves 6
  • 35 mins
  • 152 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tbsp vegetable oil
  • 2 chopped aubergines
  • 1 finely chopped red onion
  • 1 chopped garlic clove
  • 2 tsp ras el hanout
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • pinch of sugar​
  • 15g finely chopped fresh flat-leaf parsley
  • 1 tbsp toasted flaked almonds
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 11.9g Protein 5.2g Fibre 6.5g


1. Heat 2 tbsp vegetable oil in a large, lidded frying pan over a high heat. Fry 2 chopped aubergines for 10-12 mins until golden. Add 1 finely chopped red onion and cook for 5 mins, adding 1 chopped garlic clove and 2 tsp ras el hanout for the final min.

2. Pour in a 400g tin chopped tomatoes, a drained 400g tin chickpeas, 200ml water and a pinch of sugar. Reduce the heat to low-medium, cover and cook for 10 mins.

3. Uncover, cook for 2 mins more, then stir in 15g finely chopped fresh flat-leaf parsley. Scatter with 1 tbsp toasted flaked almonds, if you like, and extra parsley, then season.

Tip: This can easily be doubled - just cook the aubergines in batches.

See more Plant-based recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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