Aubergine, Chickpea and Tomato Stew with Harissa |… | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Pre heat the oven to 180°C
• Place in the oven for about 30-45minutes, you want the aubergine to be soft and everything beginning to char a little. If it is catching too much turn down the temp to 160°C.
• In a large pan or casserole dish, add the vegetable stock, chickpeas and thyme sprigs. Bring to a boil and then reduce to a low simmer, stirring occasionally. The stock will reduce a little.
• When the aubergine and tomatoes are ready, remove from the oven and locate the garlic cloves. With a fork remove the skins and squash the cloves into a paste and stir into the now soft vegetables.
• Add all of this to your pan of chickpeas including any juices, stir to combine.
• When you are ready to serve warm up your flatbreads, try to fish out the thyme springs and serve the stew in bowls with chopped toasted walnuts, pomegranate seeds and chopped flat leaf parsley.