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Plated meal

Tomato Poached Aubergine with Chickpeas and Kale .

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Contains Dairy

This light yet flavourful broth is the perfect pairing for this healthy aubergine, chickpea and kale stew. Tomato and garlic accent this simple broth. Serve with buttery mashed potatoes, this dish is sure to become a regular at your table.

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Nutrition Per Serving

  • Calories 539
  • Carbs 78.9g
  • Fat 17.5g
  • Fibre 18.5g
  • Protein 21.3g
  • Sugar 11.4g

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Follow the recipe steps below

  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Peel and chop the potato.

  • 2.0 min

    Add the potato to the boiling water and boil until the potato is tender and easily pierced with a fork (15-20mins).

  • 2.5 min

    Halve and juice the lemon, reserving the correct amount.

  • 3.5 min

    Peel and slice the shallot.

  • 5.0 min

    Peel and finely chop the garlic.

  • 6.0 min

    Roughly chop the kale and aubergine.

  • 7.5 min

    Drain and rinse the chickpeas and set aside.

  • 8.0 min

    On medium-high heat, heat some olive oil in a saucepan.

  • 9.0 min

    Add the shallots and garlic to the saucepan and cook until translucent (1 minute).

  • 10.0 min

    Add the plum tomatoes, and using the back of a wooden spoon, break apart.

  • 11.5 min

    Add the correct amount of stock and lemon juice and stir through. Reserve remaining stock.

  • 13.0 min

    Season the tomato mixture with salt and pepper and add the fresh thyme. Lower the heat and bring to a low simmer.

  • 15.0 min

    Add the aubergine to the tomato mixture and cover with a lid.

  • 16.0 min

    Cook the aubergine until softened (5-6mins).

  • 21.0 min

    Add the kale and chickpeas to the aubergine stew and cook until the kale wilts and the chickpeas are warmed through.

  • 22.0 min

    Drain the potato and then return to the same saucepan.

  • 22.5 min

    Using a potato masher, mash the potato.

  • 23.0 min

    Season with salt and pepper to taste, and stir through the butter and cream until the mash potato is rich and creamy.

  • 24.0 min

    Distribute the mash potato among serving bowls.

  • 25.0 min

    Distribute the aubergine stew among the serving bowls.

Chickpeas
100.00 Grams
Cream
15.00 Millilitres
Butter
15.00 Grams
Kale
chopped
20.00 Grams
Fresh Thyme
2.00 Sprigs
Garlic
finely chopped
2.00 Clove
Potatoes
chopped
250.00 Grams
Shallots
sliced
1.00 Whole
Lemon
juiced 1/4 lemon juiced per person
1.00 Whole
Aubergine
chopped
1.00 Whole
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person
100.00 Millilitres
Plum Tomatoes (Tinned)
150.00 Grams

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