Magmour-Inspired Chickpea & Aubergine Stew

Ella's Plantas:

Yields: 4 servings

Prep Time: 35 minutes

Cook Time: 1 hour 15 minutes

A warming, spiced aubergine and chickpea dish with rich tomato depth and gently sweet, slow-sweated onions, comforting, fragrant, and perfect for sharing.

Ingredients

• 2 aubergines

• 1–2 tsp salt (divided, to taste)

• 4 tbsp olive oil (total)

• 2 onions, finely sliced

• 4 cloves garlic, crushed

• 2½ tsp ground cinnamon

• 1½ tsp ground cumin

• 1½ tsp chilli powder

• 2 tsp paprika

• 2 tsp oregano

• 4 large tomatoes, roughly chopped

• 2 cans chickpeas, drained

• 6 tbsp water

  
  

Method

1. Prepare the aubergine

Preheat the oven to 180°C.Prick the aubergines all over with a fork, rub lightly with a pinch of salt, and drizzle with a little olive oil (about ½ tsp each). Wrap in foil and bake for 1 hour, or until completely soft.

2. Prepare the chickpeas

Place the drained chickpeas in a bowl with 1 tbsp olive oil, paprika, oregano, and a pinch of salt. Mix well.Set aside ¾ of the chickpeas, and spread the remaining ¼ onto a baking tray.

3. Cook the base (slow onion step)

Heat 2 tbsp olive oil in a large saucepan over low heat. Add the sliced onions with a pinch of salt and sweat gently for 20–25 minutes, stirring occasionally, until very soft, translucent, and lightly caramelised (not browned).

Stir in the garlic, cumin, and chilli powder, and cook for 2 minutes until fragrant.

Add the chopped tomatoes, remaining chickpeas, and 6 tbsp water. Simmer for 15 minutes until softened and cohesive. Remove from the heat.

4. Roast the chickpeas

After the aubergines have been cooking for 1 hour, place the tray of chickpeas into the oven. Roast for 15 minutes, until golden and crisp.

5. Make the sauce

Allow the aubergines to cool slightly (about 5 minutes), at this point you can decide if you want the stew, whole or blended, if blended then add the aubergines whole to a blender along with the tomato and chickpea base. Blend until smooth.

Taste and adjust salt if needed.

To Serve

Divide the stew between four bowls. Top with the roasted chickpeas and finish with a light drizzle of olive oil if desired. Serve with roti or flatbread.

Serving & Storage

• Best served warm or at room temperature

• Store in an airtight container for up to 3 days

• Freezes well once cooled

• Reheat gently with a splash of water if needed

Author: Ella’s Plantas — Horticulturalist, retreat chef, and slow living enthusiast.