Aubergine Chickpea Stew with Fresh Flatbreads

Name: Aubergine Chickpea Stew with Fresh Flatbreads
Total time: 150 min
Ingredients: 2 Tbsp olive oil; 1 large onion, finely sliced; 4 garlic cloves (peeled and crushed); 1 tsp fresh parsley stalks; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp ground nutmeg; 1 tsp ground cinnamon; ½ tsp smoked paprika; ¼ tsp ground cloves; 2 aubergines (eggplant) (approx 600g), halved lengthways then sliced into 1cm semicircles; 400 g canned chickpeas (drained; keep the aquafaba); 800 g canned peeled plum tomatoes; 1 Tbsp light brown sugar; 500ml vegetable stock; Juice of 1 lemon; 130g strong white bread flour; 350g plain white flour; 1 tsp fine sea salt; 300ml lukewarm water; 2 tsp quick yeast; 1 tsp sugar

veganuary.com

An insanely satisfying chickpea stew, inspired by North African flavours try our aubergine chickpea stew with fresh flatbreads!

View full recipe on veganuary.com

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Ingredients

2 Tbsp olive oil
1 large onion, finely sliced
4 garlic cloves (peeled and crushed)
1 tsp fresh parsley stalks
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground nutmeg
1 tsp ground cinnamon
½ tsp smoked paprika
¼ tsp ground cloves
2 aubergines (eggplant) (approx 600g), halved lengthways then sliced into 1cm semicircles
400 g canned chickpeas (drained; keep the aquafaba)
800 g canned peeled plum tomatoes
1 Tbsp light brown sugar
500ml vegetable stock
Juice of 1 lemon
130g strong white bread flour
350g plain white flour
1 tsp fine sea salt
300ml lukewarm water
2 tsp quick yeast
1 tsp sugar