Alkaline Recipe #106: Aubergine Stew with Spicy Chick-Peas

This alkaline and spicy aubergine and chick pea stew can be found all over the Mediterranean, but is particularly popular in the Lebanon.

As most of the Mediterranean dishes this stew is packed with a range of spices, which gives it its different flavours and gets your taste buds tingling.

Apart from being extremely delicious it is also very healthy and alkaline, as aubergines and chick peas are packed with nutrients, which are important for good health. Aubergines are a good source of folic acid and potassium and also help the formation of free radicals. Chick peas contain high levels of protein, zinc and folate.

We hope you enjoy this tasty and very flavoursome aubergine stew with spicy chick peas!

Aubergine Stew with Spicy Chick Peas

Serves 4

Ingredients

200g chick peas, soaked overnight
3 large aubergines, cut into cubes
3 onions, chopped
2 garlic cloves, chopped
4 tbsp olive oil
3 x 400g cans of chopped tomatoes
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

To serve: Brown basmati rice, cooked as per instructions

For The Garnish

1 onion, finely sliced
1 garlic clove, sliced
2 tbsp olive oil
Sprigs of fresh coriander

Instructions

Cut the aubergines into cubes, place them in a colander and sprinkle them with salt. Leave the colander sitting in a bowl and leave for about 20 minutes, so that the bitter juices can escape. Rinse with cold water and let them drain.

Drain the chick peas, put them in a pan with enough water to cover and bring to the boil. Simmer for about 30 minutes, or until they are tender. Drain.

Heat the oil in a large pan. Add the onion and garlic and cook gently, until they have started to soften. Add all the spices and cook whilst stirring. After a few seconds add the aubergine and stir so that the cubes get coated with the onion and spices. Cook for about 5 minutes.

Add the chick peas and tomatoes and season to taste with salt and pepper. Cover the saucepan and simmer for about 20-25 minutes.

Instructions For The Garnish

Heat the oil in a frying pan, add the garlic and onion and gently fry until golden.

For a nice presentation fill the bowls with the rice, then add the stew and top everything with the garlic, onion and coriander sprigs.

Enjoy!

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