Vegan Aubergine Stew

You’ll love this vegan one pot aubergine (eggplant) recipe. Easy and simple to cook, the tasty and tender aubergine melts in your mouth, moreover this ultimate comfort food can be on your table in 30 minutes. Aubergine is nutritious and makes an excellent replacement for meat in vegetarian and vegan diets. A satisfying and healthy option!

YOU’LL NEED

Here are the basic ingredients you’ll need to make this recipe:
*potatoes: the ideal choice is the type which holds its shape, such as Maris Piper, Desiree or baby potatoes.

*aubergine: I left the skin on the aubergine but feel free to peel it off before cutting it into cubes if you prefer.
*chickpeas: canned chickpeas were used in this recipe, they are already cooked and ready to eat.
*tomatoes: tinned tomatoes are fine here, but fresh ones are great too. Tomatoes with their juices provide sweetness to this dish.
*garlic: I used fresh garlic in this recipe, alternatively, you can use garlic powder or garlic paste.
*paprika powder: I prefer the sweet one, but if spicy is your thing get that one. By the way, Hungarian paprika is considered to be the best in colour and taste, that’s what I used. 
 

IDEAS
Adding some fresh herbs or other toppings can add to the taste and nutrition. See a few examples here:
*smoked paprika and oregano can add to the taste or you can try a hint of turmeric.
*serve this dish with rice, fresh bread, quinoa or pasta.
*add a generous topping of fresh parsley or a lemon wedge.
*add a dash of vegan yogurt as a topping.

WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Vitamin+ nutrient packed

✅Perfect comfort food

✅Budget-friendly

✅Easy to make

✅Gluten free

✅Nutritious

✅Satisfying

✅Delicious

✅Healthy
✅Quick
✅Easy

 
More Delicious Vegan Recipes:

Stir Fried Curly Kale with Gnocchi

Paprika Mushroom and Hummus Toast

Easy Kale Salad with Chickpeas

VEGAN AUBERGINE STEW 

(vegan, gluten, wheat and refined sugar free)

Preparation: 5 minutes

Cooking time: 20-25 minutes

Total time: 25-30 minutes

Serves: 2

Ingredients

*2 potatoes

*1 aubergine

*200g tinned chickpeas

*200g tinned chopped tomatoes

*1 tbsp tomato puree

*750 ml GF vegetable broth

*1 red onion

*2 garlic cloves

*1 tsp marjoram

*2 tsp paprika powder

*1 tbsp olive oil

*salt & pepper to taste

Topping:

*fresh parsley

Method

1. Peel and chop onion, garlic and potatoes. Wash and cut aubergine in small cubes. Drain and rinse chickpeas.

2. Heat 1 tbsp oil in a pan over medium heat. Add onion, sauté for a few minutes then add garlic for a minute, stirring constantly.

3. Add vegetable broth, potatoes, chopped tomatoes, tomato puree, aubergine, herbs and season well. Cook for about 20-25 minutes until vegetables are soft, the tomatoes have broken down, and the sauce has thickened.

4. Throw in the chickpeas in for the last few minutes and cook together.

5. Season with salt & pepper. Garnish with your desired toppings.  

Enjoy! 😊

Notes

*Best fresh.

*To Store: this dish keeps in an airtight container in the fridge for 2-3 days.

*To Freeze: leftovers freeze well for a month, make sure it's completely cooled before freezing.

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