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!
- 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
- 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!