Vegan Food & Living - October 2017

3 tbsp good-quality olive

oil, plus extra for drizzling

5 garlic cloves, minced

2 large red onions,

fi nely diced

2 aubergines (about

450g (1lb) in total)

600g (1lb 5oz)

cooked chickpeas

800g (1lb 12oz) tinned,

chopped tomatoes

700ml (25fl oz) good-

quality vegetable stock

3 tbsp pomegranate

molasses

juice of ½ a lemon

2½ tbsp smoked paprika

1 tsp allspice

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

1 tsp ground fenugreek

2 tsp ground ginger

2 tsp ground black pepper

2 tsp sumac, or to taste

30g (1oz) each of fresh

mint, fresh parsley and

fresh rosemary, all fi nely

chopped, stems removed

150g (5¼oz) pine nuts,

fi nely chopped

ground sea salt, to taste

1 Preheat the oven to 200°C/Gas

Mark 6, with a large baking sheet

placed inside.

2 For the aubergines, remove their

tops and roughly dice. Place a dry

grill pan over a high heat and quickly

scorch the diced aubergine – you

will likely need to do a few batches

to avoid crowding the pan. Once all

of the aubergine is lightly grilled, set

it aside for later.

3 Spread the pine nuts in an even

layer over the heated baking sheet

and place in the oven for 5 minutes

or so, until the pine nuts are lightly

toasted (golden-brown).

4 Heat the olive oil in a large cooking

pot placed over a medium-high

heat. After a minute or two, add

in the onion and garlic and fry for

about 5-6 minutes. Next add in the

ground spices, the sumac and the

pomegranate molasses, and mix into

the onion mixture. Sweat down for

another 3 minutes or so.

5 Add in the tinned tomatoes,

chickpeas, stock, lemon juice, grilled

aubergine and a good amount of

salt. Allow the stew to boil for about

15 minutes, stirring occasionally as

you do, then reduce the heat to low

and stir in all the rosemary, and all

but a handful of the mint, parsley,

and toasted pine nuts. Leave to

simmer for at least an hour, until the

vegetables have softened and the

flavours melded. You want a nice,

thick stew, but with some liquid still

remaining. Season to taste.

6 Serve hot with a drizzle of olive oil,

and the remaining pine nuts and

chopped herbs sprinkled over the

top. Rice dishes and salads are my

favourite accompaniments, although

a hunk of good bread does a good

job too!

Lebanese chickpea and aubergine stew

By Emily Wilkinson from Vegan Lass (www.veganlass.com)

Serves 8 | Prep 15 mins | Cook 1 hr 45 mins | Calories 392 (per serving)

Weekend^ RECIPES

Total fat Saturates Salt Sugar Protein

21.6g 2.8g 0.32g 12. 8g 12 .3g

76 VEGAN FOOD & LIVING OCTOBER

VFL17.Weekend.indd 76 06/09/2017 15:47