This rich, spicy and satisfying aubergine and chickpea plant-based stew is served with spinach, bulgur wheat, fresh mint and toasted pine nuts – it's 4 of your 5-a-day!
Prep Time
35 min
Cuisine
Moroccan
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
aubergine
1 tomato
tomato
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
1 tomato paste sachet (32g)
Tomatoes
Allergens
Allergens highlighted by † (celery, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Trim the green stalks off the aubergine[s] and chop into bite-sized pieces
Add the chopped aubergine to a baking tray with a generous drizzle of olive oil and a pinch of salt
Put the tray in the oven for 25 min until the aubergine is soft and golden
2
While the aubergine is cooking, boil a kettle
Dice the tomatoes
Peel and finely chop the red onion[s]
Dissolve 1/2 [1] Knorrvegetablestock cube in 250ml [450ml]boiled water and re-boil the kettle
3
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp olive oil over a medium heat
Once hot, add the chopped red onion and cook for 5 min or until softened
4
Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)
Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite
Drain and return to the pot
Once the onion has softened, add the ras el hanout to the pan with the tomato paste and cook for 1 min or until fragrant
5
Once fragrant, add the diced tomato, vegetablestock and harissa paste (can't handle the heat? Go easy!) and cook for 5-10 min until reduced to a thick sauce
Meanwhile, re-boil a kettle, then drain and rinse the chickpeas
Once the sauce has thickened add the drained chickpeas and cook for a further 2-3 min until combined – this is your harissa & chickpea stew
6
Add the baby leaf spinach to a colander and pour over the boiled water so that it starts to wilt
Rinse the wilted spinach under cold water until cool
Squeeze the water out of the spinach and chop it roughly, then add to the pot with the cooked bulgur wheat
Season with a pinch of salt and pepper – this is your spinach bulgur
7
Once the aubergine is soft and golden, push it to one side of the tray and add the pine nut & seed mix to the other side
Return the tray to the oven for 5 min or until toasted
Meanwhile, strip the mintleaves from their stems and chop them finely (save some leaves for garnish)
Stir the roasted aubergine into the harissa & chickpea stew
8
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