Aubergine, mushroom and chickpea stew with tahini yoghurt sauce and pomegranate

Aubergine, mushroom and chickpea stew with tahini yoghurt sauce and pomegranate
IMG_8968.jpg

AUBERGINE, MUSHROOM AND CHICKPEA STEW WITH TAHINI YOGHURT SAUCE AND POMEGRANATE / SERVES 4

INGREDIENTS

  • 1 onion, finely sliced
  • 1 large garlic clove, finely diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/4 tsp mustard seeds
  • 125g mushrooms, quartered
  • 450g aubergine, diced 
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained
  • 2 tbsp pomegranate molasses
  • 1 tbsp red wine vinegar
  • 2 tsp brown sugar
  • 100ml vegetable stock
  • Sea salt, to taste

DRESSING

  • 2 tbsp tahini
  • 3 tbsp soy yoghurt
  • 1 tsp maple syrup
  • 4 tbsp water
  • Salt, to taste

TO SERVE

  • A handful of pomegranate seeds
  • Parsley, roughly chopped
  • Flatbread

METHOD

Heat the olive oil on medium in a large saucepan and add the onion and garlic. Cook for around 7 minutes, then stir in the smoked paprika and mustard seeds and continue to cook for another few minutes until the onions are soft and translucent.

Once the onions are soft, add the chopped aubergine and mushroom to the pan, stirring well to ensure everything is coated in the spices. After a couple of minutes, pour in the chopped tomatoes, drained chickpeas, pomegranate molasses, red wine vinegar, sugar and vegetable stock. Check the seasoning, then reduce the heat and place a lid on the saucepan. Leave for around 40-45 minutes, until the aubergine is very soft. 

Meanwhile, make the tahini sauce by whisking together the tahini, yoghurt, water and maple syrup in a jug. Set aside until the stew is ready. 

To serve, divide the stew between shallow bowls and spoon over the tahini sauce. Top with a scattering of pomegranate seeds and chopped parsley, then enjoy with some warmed flatbread.