Greek-style Aubergine Stew - Vegan Recipe Club

Ingredients

• 1 large aubergine (roughly 350g), cut into 1.5cm cubes
• Salt
• 2 tbsp olive oil
• ½ onion, finely chopped
• ½ green bell pepper, finely chopped
• 1 small carrot, finely chopped
• 3 large garlic cloves, minced
• 1 bay leaf (optional)
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp dried oregano
• ½ tsp cinnamon
• ¼ tsp turmeric
• ¼ black pepper
• 2 x 400g cans chopped tomatoes
• 400g can chickpeas (reserve the canning liquid)
• Flat leaf parsley, to serve (optional)
• Vegan yoghurt, to serve (optional)
• Crusty bread, to serve (optional)