One-Pot Smoky Aubergine and Chickpea Stew with Feta
One-pot smoky aubergine and chickpea stew cooked with smoked paprika, cumin, tomatoes, veg stock cube, and basmati rice, topped with feta.
- 1 large Aubergine
- 400 g Tinned Chopped Tomatoes
- 400 g Tinned Chickpeas
- 1 cube Vegetable Stock Cube
- 1 medium Onion
- 2 cloves Garlic Clove
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 15 g Fresh Coriander
- 50 g Feta Cheese
- 2 tbsp Olive Oil
- 120 g Brown Basmati Rice
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Add to a shopping listHow the shopping list works →- Step 1
Heat the olive oil in a large, deep saucepan or casserole pot over medium heat.
- Step 2
Dice the onion and sauté for 5 minutes until softened. Mince the garlic and add, cooking for 1 minute until fragrant.
- Step 3
Dice the aubergine into 2cm cubes and add to the pot. Cook for 5-7 minutes, stirring occasionally, until slightly softened and browned.
- Step 4
Stir in the smoked paprika and cumin. Cook for 30 seconds.
- Step 5
Add the chopped tomatoes, rinsed and drained chickpeas, and crumble in the vegetable stock cube. Add 200ml of water.
- Step 6
Bring the mixture to a simmer, then stir in the dry brown basmati rice.
- Step 7
Cover the pot, reduce the heat to low, and simmer gently for 25-30 minutes, or until the rice is cooked through and most of the liquid is absorbed. Check halfway and stir gently to prevent sticking.
- Step 8
Once cooked, remove from the heat, cover, and let stand for 5 minutes.
- Step 9
Fluff the rice gently with a fork. Taste and season with salt and black pepper.
- Step 10
Serve immediately, topped with crumbled feta cheese and freshly chopped coriander.
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