Aubergine, Tomato & Chickpea Stew with Quick Quinoa Pilaf for Caterers

Aubergine

A classic with a bit of a twist – the Quinoa Pilaf is simple but very good, although brown rice works well too. We also include other serving suggestions to enhance the recipe’s flavours and presentation. The stew is even nicer if made the day before.

Picture courtesy of Messy Vegetarian Cook with thanks.

Not too trickyNot too tricky Gluten free Wheat free Reduced sugar, diabetic friendly
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Preparation time

Cook time

Total time

50-60 minutes

Cuisine

Middle Eastern and Moroccan

Meal

  • mains
  • lunches
  • vegetable-side-dishes

Servings

35-40

Ingredients

  • 100ml 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 supermarket own-brand wines are suitable, eg Co-op, Sainsbury and Tesco. 3663 also supply details of their vegan food and booze)
  • 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

Serving ideas

  • Quinoa Pilaf (see below)
  • Plain vegan yoghurt (eg Alpro/Provamel/Sojade/Sojasun or CoYo)
  • Hot pitta bread
  • Rice – brown or white
  • Roasted butternut squash or sweet potatoes
  • Mash with olive oil and fresh herbs
  • Vegan sour cream in multiple quantities Try our Tofu-based Sour Cream or Cashew-based Sour Cream

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

Instructions

  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.

Optional extras / notes

  • Vegetable preparation plus 30 minutes cooking – better made the day before

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