Dig out the slow cooker to make this healthy stew. Topped with toasted pine nuts and served with flatbreads, it makes a wonderfully nutritious vegan meal
Prep:15 mins
Serves 4-6
200g dried chickpeas, soaked for 6-8 hours2 tbsp extra virgin olive oil, plus extra to serve (optional)2 onions, finely sliced6 garlic cloves, crushed1 tbsp baharat1 tsp ground cinnamon1 small bunch of flat-leaf parsley, stalks finely chopped, leaves roughly chopped, to serve3 medium aubergines, sliced into 2cm rounds2 x 400g cans chopped tomatoes1 lemon, juiced50g pine nuts, toasted, to servepitta breads or flatbreads, to serve (optional)
STEP 1Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.STEP 2Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.STEP 3Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.
