Madhouse recipe : Aubergine, Chick pea & Tomato Stew

For this week's menu plan, I dipped into my Simply Enjoy WeightWatchers recipe book. This Aubergine, Chick pea and Tomato Stew is a tweaked version of their Aubergine, Lemon & Bean Stew, a recipe that you can see on the WeightWatchers website. I used chickpeas instead of butterbeans and a tin of tomatoes instead of passata. The chorizo wasn't in the original recipe either, so it undoubtedly contains more than the 2 ProPoints per serving value that the original recipe had !

Aubergine, Chick pea and Tomato Stew

Ingredients:

1 aubergine, cut into chunks

2 large garlic cloves

1 tsp paprika

1 tsp oregano

1 tsp cumin seeds

a tin of chopped tomatoes

1 tbsp tomato puree

juice of 1 small lemon

400g can of chickpeas, drained and rinsed

50g pitted black olives in brine

1 red pepper/green pepper cut into bite size chunks (optional)

salt and pepper

Put the aubergine and garlic in a pan with a couple of inches of boiling water and cook for about 10 minutes until tender. Using a fork, roughly mash up the aubergine and garlic and put to one side.

Meanwhile, put the tomatoes, tomato puree, 4tbsp of water, spices, lemon juice and peppers (optional) in a large pan and heat gently until it starts to bubble. Add the aubergines, chickpeas and olives.

Bring to the boil, then reduce the heat, partially cover and simmer for 15 minutes until thickened and reduced.

This can be served as it is or with couscous or rice. Vegetarians stop here !

As Madhouse Daddy is a total carnivore, I added some sliced Unearthed Smoked Cooking Chorizo - click through to see our review of that.

Other blogposts you may be interested in :

Madhouse recipe : Mango & Banana Mousse

Madhouse recipe : Cinnamon Maple Sticky Buns

Madhouse Family Faves recipe : Spicy Prawns with Chorizo & Feta