A hearty stew full of aubergine goodness and flavour. Chickpeas provide the protein and your carbs are best served with a good dollop of mash. It’s the ideal warming meal for a cold Autumnal or Winter’s evening (especially after a tough day’s training).

Serves 6
Prep Time 15 mins
Cook Time 20 mins


1 tbsp olive oil
2 red onions sliced
5 cloves garlic, chopped
1 tsp paprika
1 tsp ground cumin
1 tsp cinnamon
2 aubergines, chopped into cubes
2 x 400g chopped tomatoes
1 x 400g chickpeas
Juice of 1 lemon
Handful fresh parsley, chopped


  1. Heat the oil in a large pan, add onions and cook for 5 minutes. Add the garlic and cook for a further 2 mins. Stir through the paprika, cumin and cinnamon.
  2. Add the chopped tomatoes and stir. Pour in the aubergine and bring the sauce to a boil before reducing the heat. Cover with a lid and simmer for 40 minutes.
  3. Add the chickpeas and cook for a further 5 minutes. Add the lemon juice, parsley, mix thoroughly and serve.

Serve with rice, flatbread or mashed potato.

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