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This plant packed recipe is easy to prepare and fuss-free thanks to the Ninja Foodi. The chickpeas are a source of plant-based protein, whilst harissa adds extra depth to the flavour. Share with friends and family or batch cook ahead of time. Goes perfectly with flatbreads, rice or cous cous.
Fragrant Chickpea & Aubergine Stew
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 small red chilli, finely chopped
- 2 aubergines, diced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp chilli powder
- 3 tomatoes, diced
- 1 tin of chickpeas, drained (approx. 240g)
- 2 tbsp harissa pasta
- 250ml vegetable stock
- Optional: coriander to garnish, flatbreads to serve
Instructions
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Turn on your Foodi and press the sauté button. Set to the Med heat setting and allow to heat for 5 minutes
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Add the olive oil along with the onion, garlic and chilli and sauté for 5 minutes, stirring occasionally until the onion begins to brown
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Add the aubergine and sauté for a further 3 minutes before adding the cumin, coriander, paprika and chilli powder. Stir in the spices so everything is well combined
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Add the tomatoes to the pot, stir, then add the chickpeas, harissa paste and vegetable stock. Stir one more time to ensure everything is combined
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Click the ‘Stop’ button, and assemble the pressure lid, making sure the valve sealed
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Select pressure and set to low. Set time to 20 minutes, then click START
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When cooking is complete, carefully turn the valve to the vent position
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Once all the pressure has been released, carefully remove the lid, serve and enjoy!
