Vega stew with eggplant and turmeric
Delicious vegetarian stew with eggplant and the golden spice combination.
The combination of turmeric, black pepper, and ginger is scientifically proven to be healthy. This vegetarian stew features this combination in abundance. The stew is also enhanced with eggplant, chickpeas, and tomatoes. Serve with couscous.
Preparation
Preheat the oven to 200°C.
Cut the eggplant into cubes of about 3x3 cm. Mix a generous drizzle (about 4 tablespoons) of olive oil with the turmeric, black pepper, ground ginger, and a pinch of salt. Drizzle the eggplant with the spice oil and spread it on a baking sheet lined with baking paper. Bake for 25 minutes.
Finely chop the onion and garlic. Deseed the chili pepper and finely chop it. Dice the soaked apricots. Drain the chickpeas.
Heat 2 tablespoons of olive oil in a Dutch oven. Sauté the onion and garlic. Add the tomato paste and cook for about 2 minutes. Deglaze with the diced tomatoes and add the tahini and finely chopped chili pepper. Cover and simmer for 10 minutes over low heat.
In the meantime, prepare the couscous according to the instructions on the package.
Then add the drained chickpeas, apricot pieces, and roasted eggplant (including any drained liquid) and simmer for another 15 minutes over low heat. Season the eggplant stew with salt and pepper to taste.
Serve the vegetarian stew with the couscous.
Variatietip
Serveer het stoofgerecht eens met bulgur in plaats van couscous. Voeg eens paprika toe aan het stoofgerecht of vervang de aubergines voor courgettes.
Ingredients
- 2 aubergines
- 400 g kikkererwten (in blik)
- 2 blikken tomatenblokjes (á 800 ml)
- 4 el tomatenpuree
- 3 tl Kurkuma
- ½ tl Zwarte peper
- 1 tl Gember (gemalen)
- 1 grote witte ui
- 2 tenen knoflook
- 1 hele chilipeper
- 3 el tahin (sesampasta)
- 150 g gewelde abrikozen
- 400 g couscous
- 6 el olijfolie
- extra peper en zout, naar smaak
Products used in this recipe
€3,39
