Peri-peri aubergine and chickpea stew – Food & Home Magazine

Ingredients

• 1 onion, sliced
• 2 garlic cloves, crushed
• 10ml peri-peri powder
• 10ml smoked paprika
• 2 x 400g tins chopped tomatoes
• 125ml white wine
• 1 large bouquet garni of thyme,
• rosemary, parsley and a bay leaf
• 2 x 410g tins chickpeas, drained
• 2 medium-sized aubergines, diced
• 300g baby spinach
• salt and freshly ground black pepper, to taste