Chicken and Aubergine Stew

This is such a fab ‘make ahead’ dinner for any night of the week.


Serves 4-6




  • 2tbsp oil


  • 3 chicken breasts, diced


  • 1 onion, diced


  • 3 garlic cloves, crushed


  • 2 aubergines, cut in chunks


  • 2tbsp harissa paste


  • 1tbsp cumin seeds


  • 1tbsp coriander seeds


  • 1tbsp cinnamon


  • 400ml vegetable stock


  • 1 carton chopped tomatoes


  • 1 carton chickpeas


  1. Heat the oil and cook the chicken until browning.
  2. Add the onion, garlic and aubergine and cook for 10mins. Stir in the paste and spices.
  3. Add the stock, chopped tomatoes and chickpeas. Pop on a lid and stew for 20mins.

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