Smoky aubergine and black bean stew

Smoky aubergine and black bean stew

Ingredients

serves 3
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 large aubergine, chopped
  • •1 red pepper, chopped
  • •1 garlic clove, finely chopped
  • •1½ tsp smoked paprika
  • •½ tsp cumin
  • •½ tsp ground coriander
  • •1 tsp dried oregano
  • •¼ tsp chilli powder
  • •¼ tsp sea salt, to taste
  • •1 tbsp tomato paste
  • •2 large tomatoes, roughly chopped
  • •1 400g can black beans, drained and rinsed
  • •250ml vegetable stock
  • •Juice of ½ lime

Directions

Cooking mode
  1. 1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the aubergine and red pepper and cook for 8–10 minutes, until lightly browned.
  2. 2. Add the garlic and cook for 1 minute. Add the smoked paprika, cumin, coriander, oregano, chilli powder, salt and tomato paste and cook for another minute.
  3. 3. Stir in the tomatoes, cover and leave to simmer for 5–10 minutes until softened.
  4. 4. Add the black beans and vegetable stock and bring to the boil. Reduce to a low heat and simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Remove from the heat and stir in the lime juice.
  5. 5. Serve with warmed flatbread or quinoa.
Baker Beanie Author

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