Dinner recipe
A smoky vegan dinner of aubergine, chickpeas, tomatoes, pepper, parsley, lemon, and rice.
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Ingredients
lidded saucepan, wide frying pan, sieve, fine grater, knife, chopping board
Method
Dice the aubergines and red pepper into 2cm pieces. Finely chop the onion, grate the garlic, chop the parsley, zest the lemon, and cut the lemon into wedges.
Rinse the rice, then cook in a lidded pan with 600ml water and a pinch of salt for 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Cook the aubergine with a pinch of salt for 8 minutes, turning often, until golden on the edges.
Add the remaining olive oil, onion, and red pepper to the pan. Cook for 5 minutes until the onion softens, then stir in the garlic, smoked paprika, cumin, lemon zest, and black pepper for 1 minute.
Drain and rinse the chickpeas. Add them to the pan with the chopped tomatoes, vegetable stock, and a pinch of salt. Simmer for 10-12 minutes until glossy and thick, crushing a few chickpeas into the sauce.
Stir through most of the parsley and a squeeze of lemon juice. Taste and add more lemon, salt, or black pepper if needed.
Spoon the rice into bowls, top with the aubergine chickpea tomato sauce, scatter over the remaining parsley, and serve with lemon wedges.
