Moroccan Aubergine and Chicken Stew

This delicious stew is a great way to get in some of your 5 a day, as well as being a great source of protein with the chicken and chickpeas. This is a wonderful winter warmer, or a can be enjoyed as a more summery stew. Great served with couscous, crusty bread or by itself!

Ingredients

• I tsp of coconut oil
• 1 medium aubergine
• 1 red onion, sliced
• 3 cloves of garlic, minced
• 1 pepper, diced (I used orange)
• 2 tsps of harissa
• 2 tins of chopped tomatoes
• 3 chicken breasts
• ½ tin of chickpeas
• To serve
• Fresh coriander
• Greek yogurt

Equipment

• Chopping board and sharp knife
• Teaspoon
• Sieve
• Large Saucepan
• Frying Pan
• Wooden Spoon

Method

• Firstly chop and slice all your vegetables. Chop the aubergine into quarters lengthways, and then slice across so you get larger, but thin slices, of aubergine.
• Next heat the oil in a saucepan on a medium heat – if you don’t have coconut oil you can substitute in another, or use frylight oil.
• Then add all your vegetables and turn the heat down. Cook for about 15minutes until all the veggies have sweated down.
• Add your harissa to the pan and cook for a further couple of minutes to allow the flavour of the harissa to properly release.
• Add the tinned tomatoes and season, then leave to simmer down.
• Chop your chicken into chunks and fry on a medium heat.
• Once cooked add to the stew and add the chickpeas too. (make sure you rinse the chickpeas before you put them in the stew, as the brine can be a bit thick)
• To serve chop some coriander and add a spoonful of Greek yogurt, and voila!

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