Freezable Meals
Aubergine, Chickpea and Tomato Harissa Stew
Serves: 2-3
This is the perfect batch cook; it takes just 15 minutes to make, and can be frozen for future dinners or lunches.
• Olive oil
• 2 spring onions, chopped small (or 1 small white onion)
• 1 aubergine, chopped into 1-cm cubes
• 1 red pepper, chopped into 1-cm cubes
• 2 large tomatoes (400g/14.1 oz), roughly chopped (or 400g/14.1 oz tin chopped tomatoes)
• 2 tbsp tomato purée
• 1-2 tsp harissa paste
• 1 tin chickpeas, drained (drained weight
240g/8.4 oz)
• Salt and pepper
• To serve: flatbreads, coconut or other yoghurt, dukkha or mixed nuts/seeds, fresh herbs e.g. parsley/mint/coriander/chive
1 Heat a glug of olive oil in a frying pan and add the spring onion, aubergine and red pepper. Fry on a high heat for 5 minutes and add some salt and pepper
Add in the chopped tomatoes, tomato puree and harissa paste and stir well. Now
