In Leeds this weekend we’ve had every weather under the sun – snow, sleet, rain, hail, wind. It’s been freezing!
Unfortunately today I actually had to leave the house to go into town to do some errands and have my contact lense check up. When I got back I was soaked through, freezing, and still had a list as long as my arm of things to get done (who doesn’t love a productive Sunday)?
Anyway, food obviously came first. I was inspired by a meal my friend Laura cooked for me a few weeks ago – I think it was a Joe Wicks recipe she had followed or adapted. I’m personally not a huge fan of his recipes (they always sound so bland???) but this got me thinking about aubergines. In a stew. Maybe with some chickpeas.
This is very much a ‘chop it up, throw it in a pan, several hours later will be delicious’ dish. Great for a chilly, busy Sunday afternoon. If you don’t have a slow cooker it would be just as nice in the oven for a couple of hours.
Smoky and Spicy Aubergine, Chickpea and Chorizo Stew
- 2 medium aubergines
- 1 red pepper
- 2 tins chopped tomatoes or passata
- 1 small onion
- 1 can chick peas
- 2 squares frozen spinach or whole bag of fresh
- Chicken or vegetable stock melt (I like Knorr)
- 2 tsp harissa pasta
- 1/4 ring chorizo
- 3 tsp cayenne powder
- 3 tsp smoked paprika
- 3 cloves garlic
- 2 tsp ground corriander
- 2 tsp cumin
- Salt and pepper
Chop up the aubergine into small chunks – I quartered mine into inch thick pieces. Slice the red pepper into thin strips. Chop the onion finely.
In a large pan or in your slow cooker if it has a removable pan (sooo useful) soften the onions and peppers in a little oil. Once they’re getting going, add in the aubergine and stir until the aubergines are starting to brown a little. Mince the garlic and add to the pan.
If you’re using passata, pour it right in. If you’re using chopped tomatoes, I like to whizz mine up or mash them for a dish like this to make them a bit smoother. Once that’s done add to the pan. Toss in all the spices, the chickpeas, the stock melt and the harissa paste.
Set to cook on high for 4-5 hours, or on low for 6-8 hours if you have the time. Once it’s almost ready, add the spinach. Chop the chorizo into 1-2cm chunks and fry off in a saucepan. Add to the stew and serve with yoghurt and (optional) a naan bread, if you have one floating spare in the freezer like me!