Turkish aubergine and chickpea stew
Silky aubergine and chickpeas in a sweet tomato sauce, with rice and yoghurt.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Aubergine3 aubergines
- Chickpeas (tin)1 tin
- Chopped tomatoes (tin)2 tins
- Brown onions200 g
- Basmati rice300 g
- Natural yoghurt150 g
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cut the aubergine into 2 cm chunks. Heat 3 tablespoons of oil in a large pan over a medium-high heat and fry for 8 minutes, turning, until golden. Lift out.3 aubergines
- Chop the onion and garlic and cook in the same pan for 5 minutes, adding a little more oil if it is dry. Stir in a teaspoon of paprika and a teaspoon of cumin, then the chopped tomatoes.2 tins chopped tomatoes200 g brown onions3 cloves garlic
- Return the aubergine with the drained chickpeas and simmer for 20 minutes, until the aubergine is silky. Season. Meanwhile, cook the rice following the pack instructions.1 tin chickpeas300 g basmati rice
- Serve over the rice with a spoon of yoghurt.150 g natural yoghurt
Salt the aubergine chunks for 15 minutes and pat dry before frying. They soak up less oil.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.