Recipe: Smoky aubergine with tomatoes and chickpeas - The Jewish Chronicle
A simple (and economical) vegan supper or light lunch that's packed with flavour
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Ingredients
- 2 dried chipotle chillies
- 1 large onion, chopped
- 3 tbsp olive oil
- 500g ripe tomatoes
- 2 aubergines, quartered lengthways then cut into large bite-size chunks
- 2 Romano peppers, deseeded and cut into large bite-size chunks
- 1 large garlic clove, crushed
- 1 tsp ground cumin
- 2 tbsp tomato purée
- 1 x 400g can of chickpeas, drained and rinsed
- 200ml vegetable stock
- 2 tsp date or dark agave syrup
- Salt
- freshly ground black pepper
- 2 tbsp roughly chopped coriander
- Zest of 1 unwaxed lemon
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