Smoky Aubergine & Chickpea Stew

This is a proper, warming, autumnal stew. Aubergine cooked until soft and smoky, chickpeas, tomatoes, and a gentle hit of smoked paprika. It's vegan, deeply satisfying, and tastes even better the next day. Serve with couscous or crusty bread.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 large aubergine, cubed
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• 200ml vegetable stock
• Salt and pepper

Method:

1. Heat the olive oil in a large pot over medium heat. Add the aubergine and cook for 8–10 minutes, stirring occasionally, until softened and golden.
2. Add the onion and cook for another 5 minutes.
3. Add the garlic, smoked paprika, and cumin. Cook for 1 minute.
4. Add the chickpeas, tomatoes, and stock. Simmer for 15–20 minutes until thick and the aubergine is very tender.
5. Season with salt and pepper. Serve with couscous or crusty bread.

Why it's gut-friendly: Aubergine is rich in fibre and antioxidants. Chickpeas are prebiotic. Smoked paprika adds flavour without heat. A hearty, plant-based dinner.