Moussaka–Aubergine and Chickpea Stew with Herby Rice
Gorgeous aubergine and chickpea stew called moussaka. Rich tomato sauce with soft aubergine and then a little of texture from the chickpeas. Lovely!
Ingredients
For the moussaka
- 2 organic aubergines diced
- 5 tbsp olive oil
- 1 large onion chopped finely
- 4 clove garlic sliced
- 1 tsp sea salt
- 5 large organic tomatoes–skinned and de-seeded or 1 tin
- 2 tbsp tomato purée
- 1 cup water
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 2 tbsp fresh mint–finely chopped
- 1 can organic cooked chickpeas–drained
For the rice
- 2 cups cooked rice–brown or white
- 2 big handfuls coriander
- Handful fresh mint
- Handful basil or parsley
- 8 cherry tomatoes chopped
- 1 red onion finely chopped
- Zest 1 lemon
- Juice I lemon
- 2 tbsp olive oil
- 1 tbsp sea salt
- Twist black pepper
- 1 tbsp chilli flakes–optional
For the tahini dressing
- 1 tbsp tahini
- 2 tbsp olive oil
- 1 clove garlic
- Juice 1/2 lemon
Serve with
- Hummus
- Pepper dip
- Flatbreads
Instructions
To make the moussaka
- Add the aubergines to a large baking tray and toss them in 2 tbsp of olive oil. Roast on for 30 minutes until browned.
- Add the remaining oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add in the garlic and cook for a further few minutes.
- Next, add the tomatoes, tomato purée, paprika, aubergine & chickpeas. Cook to approx 20 minutes. Add water if needed. Finally, season with salt and the fresh mint.
To make the rice
- In a large bowl, mix the cooked rice with the herbs, onion, lemon, olive oil and seasonings.
To make the tahini dressing
- Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste.
- Add more water to get the deserved consistency.
Notes
2-4 servings