Go Back
Print
Spicy eggplant and chickpea stew with tahini yogurt
Author: Claudia Brick
Ingredients
  • 2-3 tablespoons olive oil
  • 1 medium eggplant
  • 1 red onion sliced
  • 3 cloves garlic finely chopped
  • 1 red chilli finely chopped (seeds removed, depending how hot your chilli is)
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp allspice
  • 400 g can cherry tomatoes (or regular)
  • 1 tablespoon tomato paste
  • ~1/2 cup chopped fresh coriander including the stalks
  • ~1/3 cup chopped fresh dill plus extra to top
  • 1 can chickpeas drained and rinsed
  • salt and pepper to season
  • 1 cup water
  • 3/4 cup greek yogurt
  • 1-2 tablespoons tahini
  • zest of 1/2 lemon
  • flatbreads - see recipe link in instructions
Instructions

  1. If making the flatbreads, stir together the dough now and set aside (recipe here).

  2. Preheat the oven to 220°C. Slice the eggplant into 1.5cm rounds and lay out on a baking paper lined tray. Brush each side with olive oil using a pastry brush or similar and season with salt and pepper. Roast for 20 minutes or until golden, then turn and roast for a further 5-10 min until soft throughout.

  3. Meanwhile, in a large pot over low heat cook the sliced red onion with a splash of olive oil until very soft, about 10 minutes. I find putting a lid on the pot over low heat helps the onion to soften and caramelise without burning. Add the garlic and red chilli and cook on low for a further 5 minutes.

  4. Add the spices and stir to combine. Add the chickpeas and stir to fully coat in the onion spice mix.

  5. Add the tomatoes, a cup of water (fill 3/4 of the tomato can), herbs, and salt and pepper to season. Simmer for 10-15 minutes to thicken.

  6. Whenever the eggplant is done, quarter and stir into the stew and continue to cook. Add extra water if you feel it’s getting dry.

  7. Meanwhile, stir together the tahini yogurt.

  8. Cook your flatbreads if making.

  9. Serve up the stew with flatbreads, tahini yogurt and poached eggs if you like