My go to for a delicious-veggie-one-pot-everything dinner recipe. You don’t even really need follow a proper recipe for this one! I did find that the flavours I used this time really did bring out the best taste. Your next veggie dinner below! 👇🏽

Recipe

Aubergine and chickpea stew

• 2 medium aubergines, cut into chunks

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1/2 tsp cumin seeds

• 1/2 tsp smoked paprika

• 1/2 tsp chilli flakes

• 400g can chickpeas, drained

• 400g can crushed tomatoes

• 250g cherry tomatoes

Directions

1. Place aubergines in a colander and sprinkle generously with salt. Leave for 10 minutes then pat dry with kitchen paper. Place in a 200C oven on a roasting tin (or split between two if they don’t all fit) for 25 minutes, flipping them once halfway.

2. In a large casserole dish, cook the onions until translucent, add spices and garlic for another minute or two then add the cherry tomatoes. Press down with the back of a wooden spoon to bring out all those juices and cook for about 5 minutes.

3. Once the aubergines are done, add them to the pot, add the chickpeas and can of tomatoes and season with salt and pepper.

4. Cover to simmer for 5 minutes until everything is well incorporated and serve! Top with a dollop of Greek yogurt and some coriander. Bel hana!

'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram!