Aubergine and chickpea stew with bulgur wheat
A rich stew of aubergine, tomato and chickpeas, spiced with cumin, coriander and a hint of cinnamon and finished with fresh mint and parsley. Served with bulgur wheat and, if you like, a spoonful of yoghurt. Some make it with okra and garam masala, others eat it with couscous.
- 40 minTime
- 22 minHands-on
- 4Portions
- ≈ 32 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 2Aubergines
- 1Red onion
- 3 clovesGarlic
- 2 tbspOlive oil
- 2 tspCumin
- 1 tspGround coriander
- 3 mlCinnamon
- 3 mlChili flakes
- 800 gCrushed tomatoes
- 1 cubeVegetable stock
- ≈ 1 dlWater
- 500 gChickpeas, 2 tins, drained
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspMint
- 3 ½ tbspParsley
On the side
- 2 ½ dlBulgur wheat
- 2 dlNatural yoghurt (optional)
Method
- Cut the aubergines into 2 cm cubes. Peel and chop the red onion and garlic.
- Heat the oil in a large casserole and fry the aubergine and onion over a medium-high heat for about 8 minutes, until the aubergine is browned and starting to soften. Stir in the garlic, cumin, coriander, cinnamon and chilli flakes and fry for another minute.
- Pour in the crushed tomatoes and water, crumble in the stock cube and add the rinsed chickpeas.
- Simmer the stew, covered, for about 20 minutes, until the aubergine is completely soft. Stir now and then and season with salt and pepper.
- Meanwhile, cook the bulgur according to the packet instructions.
- Chop the mint and parsley.
- Scatter the herbs over the stew and serve with the bulgur and a spoonful of yoghurt.
The cost is estimated from Swedish grocery prices.
