Aubergine and chickpea stew topped with cumin seed snacks

Aubergine & Chickpea Stew on a bed of thick greek yoghurt and crispy kale. Drizzled with Filippo Berio Chilli Flavoured Olive Oil and topped with our crunchy Cumin & Linseed Seed Snacks ~ a low carb, nutrient dense alternative to flatbreads or grains.

Serves 2

Ingredients:

  • 400g Chickpeas, cooked and drained
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Harissa Paste
  • 200ml Vegetable Stock
  • Filippo Berio Chilli Flavoured Olive Oil
  • 2 Tomatoes
  • 1 Aubergine
  • 1 Red Onion
  • 1 tbsp Ras El Hanout Spice Mix
  • 1 pouch Pep & Lekker Cumin & Linseed Seed Snacks
  • 100g Kale, stalks removed
  • 10 Sun-dried Tomatoes
  • 50g Feta, crumbled
  • 1 tablespoon Pine Nuts, toasted
  • Fresh Basil Leaves

Method:

  1. Preheat the oven to 220°C/ 200°C (fan)
  2. Trim the green stalks off the aubergine[s] and chop into bite-sized pieces
  3. Add the chopped aubergine to a baking tray with a generous drizzle of Filippo Berio Chilli Flavoured Olive Oil and a pinch of salt. Put the tray in the oven for 25 min until the aubergine is soft and golden.
  4. While the aubergine is cooking, dice the tomatoes and finely chop the red onion.
  5. Heat a large, wide-based pan (preferably non-stick) with 1 tbsp Filippo Berio Chilli Flavoured Olive Oil over a medium heat. Once hot, add the chopped red onion and cook for 5 minutes or until softened.
  6. Once the onion has softened, add the ras el hanout to the pan with the tomato paste and cook for 1 minute.
  7. Once fragrant, add the diced tomato, vegetable stock and harissa paste. Cook for 5-10 minutes and once the sauce has thickened, add the drained chickpeas and cook for a further 2-3 minutes until combined.
  8. While the stew is cooking, heat drizzle of Filippo Berio Chilli Flavoured Olive Oil to a medium frying pan. Once hot, add the kale, sun-dried tomatoes and pine nuts and sauté for 10 minutes until cooked through and crispy.
  9. Once the aubergine is soft and golden, stir it into the harissa & chickpea stew.
  10. Serve over greek yoghurt and crispy kale ~ sprinkle with Pep & Lekker Cumin & Linseed Seed Snacks, extra toasted pine nuts and fresh basil leaves.
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