Aubergine And Chickpea Stew

Making this Aubergine and Chickpea Stew using the Morphy Richards Multi-Function Food Cooker is incredibly simple and perfect for anyone looking for a fuss-free slow cooker recipe. With minimal prep, this chickpea stew comes together beautifully, combining tender aubergines and flavourful chickpeas into a hearty stew that's both satisfying and nutritious. It's an ideal healthy recipe for busy days, requiring just a few steps before letting the cooker do all the work. 

Preparation Time: 15 minutes
Cooking Time: 8-10 hours
Serves: 4-6

Ingredients: 

• 200g dried chickpeas soaked for 6-8 hours
• 2 tbsp extra virgin olive oil plus extra to serve (optional)
• 2 onions finely sliced
• 6 crushed garlic cloves
• 1 tbsp baharat
• 1 tsp ground cinnamon 
• 1 small bunch of flat-leaf parsley
• 3 medium aubergines sliced into 2cm rounds
• 2 x 400g cans chopped tomatoes
• 1 lemon juiced
• 50g pine nuts toasted, to serve
• pitta breads or flatbreads, to serve (optional) 

Method: 

Step 1: Drain the chickpeas and boil them in salted water for 10 minutes. Drain again. 

Step 2: Warm the oil in a frying pan over medium heat and cook the onions for 10 minutes, or until they start to soften. Mix in the garlic, baharat, and cinnamon, and cook for 1 minute. Transfer the onion mixture to our multi-food cooker, to activate the slow cooker function, choose it from the menu, set the desired cooking time, and the LED display will indicate the remaining time until completion. Add the chickpeas, parsley stalks, aubergines, tomatoes, and a can of water. Season with salt and pepper. Cover and cook on high for 2 hours, then reduce to low and cook for 6-8 hours until the mixture thickens slightly and the chickpeas and aubergines are very tender. 

Step 3: Mix in the lemon juice, then sprinkle with pine nuts and parsley leaves. Add a drizzle of olive oil and serve with pitta or flatbreads, if desired. 

Recipe by BBCGoodFood. 

For additional recipes tailored to our multi-function food cooker, click here.