Aubergine, chickpea and harissa stew

Prep time 10 mins ● Cook time 25 mins ● Cals 420

SERVES 4

● 3 medium aubergines (around 300g each), sliced into generous chunks

● 1½ tbsp olive oil

● 1 medium onion, peeled and finely chopped

● 2 garlic cloves, peeled and finely chopped

● 1 red chilli, finely chopped (deseeded for a milder heat)

● 3 sprigs of thyme, leaves picked

● 1 tbsp harissa

● ½ tsp ground cinnamon

● 1 tsp ground ginger

● 1 tsp turmeric

● 2 × 400g cans chopped tomatoes

● 800ml vegetable stock

● 1 × 400g can chickpeas, drained

● 15g fresh coriander, roughly chopped, to garnish

● 1 x medium head of broccoli, broken into florets PREHEAT the oven to 240c/ fan 220c/gas 9. Coat the aubergine chunks with 1 tbsp of the oil and season with salt and pepper. Spread out evenly on a baking tray (use two if necessary) and roast for 20-25 minutes until the edges are crispy and the flesh is a deep golden brown. Meanwhile, place the remaining ½ tbsp of olive oil in a large saucepan and sauté the onion, garlic, chilli and thyme over a medium heat for about 7 minutes, stirring regularly, until softened. Be careful not to let the garlic burn. Stir in the harissa and spices and cook for another minute. Pour in the tinned tomatoes, vegetable stock and chickpeas, bring to the boil, then reduce the heat and simmer for 15 minutes. Stir in the roasted aubergines and simmer gently over a very low heat for 5 minutes. Remove from the heat and leave to cool for about 5 minutes before adding the coriander. Meanwhile, steam the broccoli. Season both stew and veg to taste and serve.