Aubergine, Tomato & Chickpea Stew with Quinoa Pilaf for Caterers
A classic with a bit of a twist - the Quinoa Pilaf is simple but very good, although it goes well with brown rice, as pictured below. We also include more several serving suggestions to enhance the recipe's flavours and presentation. The stew is even nicer if made the day before.
100 ml olive oil
6 large red onions, chopped
6 large aubergines, chopped into medium-small cubes
12 medium carrots, diced
6 large King Edward or other solid white potatoes, diced
6 medium-large red peppers, chopped into pieces
2 bulbs garlic, chopped fine
6 x 400g tins chickpeas, rinsed and drained OR 1.4K cooked chickpeas
10 x 400g tins chopped tomatoes
300ml red wine (many Co-op wines are vegan as are all Harvey’s range)
Large bunch fresh parsley, chopped fine
3 tsp dried oregano
3 tsp dried basil
3 tsp ground cinnamon
100ml good quality soya sauce (eg shoyu). For a gluten-free version, use tamari
500-700ml vegan stock – start with less, add more if necessary
Salt and black pepper
- Quinoa Pilaf (see below)
- Plain vegan yoghurt (eg Alpro/Provamel/Sojade/Sojasun)
- Hot pitta bread
- Rice – brown or white
- Roasted butternut squash or sweet potatoes
- Mash with olive oil and fresh herbs
- Vegan sour crème in multiple quantities
- Quinoa Pilaf
- 2K quinoa
- 3.5-4L hot vegan stock: home made OR Green Oxo/Marigold vegan bouillon (red or purple tubs); Kallo vegan stock cubes etc (just check no added dairy, eg whey powder)
- 2 x 350g jars olives: black, green or mixed - drained and roughly chopped
- 2 jars or packs of sundried tomatoes, drained and chopped with scissors
1. Heat the oil and sauté the onions. Salt the aubergine pieces, add them to the onions and sauté for another few minutes.
2. Add the rest of the vegetables and sauté for a few minutes.
3. Add the chickpeas, tinned tomatoes and the rest of the ingredients. Cook until the vegetables are tender.
4. Serve hot, with Quinoa Pilaf and/or other serving suggestions, as above.
5. Quinoa Pilaf. Dry roast the quinoa in a large pot for 1-2 minutes, stirring so it doesn't burn. Add the stock and cook for 15-20 minutes or until tender. Add more water/stock if it starts to stick. Add the olives and sundried tomatoes, mix in well and heat through before serving.