Moroccan chickpea, aubergine & tomato stew

Serves 4, Total prep and cooking time 55 minutes

An incredibly warming and satisfying dish. The roasted veg and smoky spices are the perfect combo, and make this the perfect cheap meal using simple cupboard ingredients.

Image Source: bbcgoodfood.com
(This image is an example of how the finished product could look)

Ingredients:
1 large aubergine
4 tbsp olive oil
1 large brown onion
3 cloves garlic
1 tbsp smoked paprika
1 tbsp cumin
1/2 tsp chilli flakes
1/2 tsp salt
1/2 tsp pepper
Half a tin of chickpeas
2 cans of crushed tomatoes (400g each)
1/2 cup vegetable stock
1 tbsp maple syrup

Method:
1. Preheat the oven to 200 degrees celsius.
2. Line a large baking sheet with greaseproof paper. Chop the aubergine into bite-size chunks & drizzle olive oil over the top. Sprinkle with a good pinch of sea salt (my favourite is maldon). Roast for 30 minutes, turning at the half way point.
3. Add 1 tbsp olive oil to a pan on medium heat. Add onions and sauté for 5 minutes until they are soft. Add the garlic, cumin, paprika and chilli flakes and mix thoroughly.
4. Add the tomatoes, vegetable stock & a good pinch of salt and pepper. Cover and simmer for 10 minutes.
5. After 10 minutes, add the chickpeas & maple syrup and mix well.
6. Remove the aubergine from the oven and add to the stew. Simmer for 20 minutes.
7. Serve over rice, quinoa or with a pitta pocket. A squeeze of fresh lemon will really bring out the flavours.