Aubergine Stew

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If you can’t stand leftovers anymore, my favourite veg is just the ticket to get you back having fun in the kitchen! High in protein, packed with warming spices and perfectly served with couscous, this dish is designed to share on the coldest of days with family and friends!

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SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 25 MINUTES
DIFFICULTY SUPER EASY

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Ingredients

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1 leek
1 aubergine chopped
1 red pepper chopped
120g sliced mushrooms
150 ml vegetable stock
1 can of butter beans drained
1 can of chopped tomatoes
2 tbsp of harissa paste
100g baby spinach
1 tbsp smoked paprika
1 tbsp of chopped rosemary
Salt and pepper
Giant couscous, yoghurt, parsley and pomegranate seeds to serve

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Method

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1.
Fry the leek and mushrooms until soft, add pepper, aubergine and continue frying until soft.

2.
Add smoked paprika, chopped tomatoes, harissa paste, salt and pepper and let boil until reduced

3.
Add rosemary and butter beans and continue boiling 2 more minutes, add spinach and turn off the heat. Spinach will wilt and you can mix it.

4.
Finish with yoghurt, pomegranate seeds and parsley. Serve with giant couscous.

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