Moroccan Aubergine and Chicken Stew

morroccan stewsml

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!


  • 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


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


  • 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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