Eggplant and chickpea stew | Recipes | WW Australia

Ingredients

• 1 medium Eggplant, cut into 2cm cubes
• 1 tbs Olive oil
• 1 medium Brown onion, finely chopped
• 2 medium Red capsicum, or any other colour, cut into 3cm pieces
• 2 clove(s) Garlic, crushed
• 2 tsp Ground cumin
• 2 tsp Dried mint
• 1 tsp Smoked paprika
• 1 400g can Canned chickpeas, rinsed and drained, (1 x 400g can)
• 1 400g can Canned diced tomatoes, (1 x 400g can)
• 1 individual Vegetable stock cube, to make 1½ cups (375ml) gluten-free stock
• 2 tbs Tomato paste
• 2 tsp Harissa paste
• 2 tbs Fresh flat-leaf parsley, leaves, chopped
• 1 medium Lemon(s), cut into wedges