Smokey Aubergine, Chickpea & Spinach Stew

by Zarina
Smokey Aubergine, Chickpea & Spinach Stew

Looking for a quick, healthy, and delicious vegan meal?  So packed full of flavour and such a warm and cosy one, ready in well under an hour, the perfect speedy supper to make any night of the week!

Smokey Aubergine, Chickpea & Spinach Stew

Smokey Aubergine, Chickpea & Spinach Stew

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Aubergines diced into 2” pieces
  • Extra Virgin Olive Oil
  • 1 Onion chopped
  • 8 Garlic cloves minced
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 2 Tins 400g San Marzano Peeled Tomatoes
  • 2 large Roasted red peppers from a jar chopped small
  • 200g Chickpeas cooked (I used 1x packet OddPods)
  • 1 tbsp Tomato paste
  • 250 ml Vegetable Stock (more if you prefer a runny consistency)
  • 200g Fresh Spinach leaves
  • Small Handful Fresh Parsley
  • Small Handful Fresh Mint
  • Sea Salt
  • Freshly ground black pepper
  • Crushed red chill flakes


  1. Preheat the oven to 200℃
  2. Place the cut aubergine in a single layer on an oven tray and drizzle with a generous amount of olive oil, roast in the oven until cooked and starting to brown, about 20 minutes, set aside.
  3. In a heavy-bottomed saucepan on medium-high heat, add a little olive oil and sauté the onions until soft.
  4. Add the garlic and cook for another few minutes.
  5. Add the smoked paprika and the cayenne pepper and cook out the spices for a minute.
  6. Add the tinned tomatoes, chickpeas, tomato paste, and stock to a boil.
  7. Turn the heat down to a simmer, add the aubergine, stir in the spinach, parsley, and mint, then pop the lid on the saucepan and continue to cook for 20 minutes.
  8. Season with salt, pepper, and crushed chilli flakes to taste
  9. Serve hot with rice or flatbreads
  10. Enjoy!
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