• 1/2 courgette, diced
  • 6 mushrooms
  • 1 tbsp olive oil
  • 1/2 onion finely sliced
  • 1 garlic cloves, crushed (always MOAR GARLIC, I say. I put in 2 cloves for just me)
  • 1/2 tsp chill (watch this, I added a little too much)
  • 1 tbsp tomato puree
  • 1 tsp ground cumin
  • 1/2 aubergine, diced
  • 200g chickpeas, drained (TOP TIP, these are normally bigger, better and cheaper in the Indian food shops/section of your supermarket)
  • 225ml veg stock
  • 2 tbsp roughly chopped flat leaf parsley
  • 2 crusty bread buns to serve

I got a new veggie cookbook a couple of weeks ago, and have just started making some of the ones I’ve picked out. This one is really filling, vegan, super tasty, and a great one-pot meal for a load of mates. Looks alright, too, eh? It’s a really good, easy-to-cook-from book, proper recommend it.

Prep Time: 10 | Cook Time: 40 | Servings: 2
Nutritional Info: 232 kcal, 9g fat (1g sat), 29 carbs, 0.6g salt (without bread included)
What’s in it:

Photo_1

Makings:heat the oil in a large pan, add the onion and cook for 5 mins until soft

Photo_2
Add the garlic, chilli, tomato puree and cumin and cook for 2 mins.
Photo_3_2

Add the aubergine, mushrooms and courgette, stir to coat evenly and cook for 2 mins.

Photo_5

Add the chickpeas and stock, season well and bring to the boil.

Photo_1_2

Reduce the heat and simmer for 20 mins. Just before serving stir through the parsley and serve with crusty bread.

Photo_2_2
final photo again!
Photo_3_3
If I were Alex I’d recommend a wine that would suit it. But I’m no good at that. So I shall recommend what I’d drink with it; something FIERY and Spanish, like a Rioja. That.