Easy Vegan Stew Recipes|Delectable Chickpea,Aubergine,and Pepper Stew

Ingredients:

• 1 red onion, chopped
• 1 aubergine (eggplant), chopped
• 300g bell pepper, deseeded and chopped
• 80g celery, chopped
• 2 garlic cloves, finely chopped
• 7g ginger, finely chopped
• 400g canned chickpeas (with water) (240g net weight)
• 1/2 tsp oregano
• 240g tomato passata
• Olive oil
• Sea salt flakes
• Black pepper
• Spring onion, finely chopped (for garnish)

serve 2

Instructions:

1. Heat a pot over medium heat and add a drizzle of olive oil. Fry the chopped onion until soft and tender.
2. Add the finely chopped garlic and ginger to the pot. Stir well until fragrant.
3. Gradually add the chopped aubergine, bell pepper, and celery to the pot. Stir well.
4. Add the oregano and canned chickpeas (including the water from the can). Stir well to combine.
5. Pour in the tomato passata and give it a good stir. Cover the pot with a lid and reduce the heat to simmer. Let it cook for about 30 minutes, allowing the flavors to meld together.
6. Season with sea salt flakes and black pepper according to your taste. Stir well.
7. Add the chopped spring onion and give it a final stir.
8. Your chickpea, aubergine, and pepper vegan stew is now ready to be served. Enjoy your delicious stew!