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
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0.0 min
Bring a saucepan of salted water to the boil.
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0.5 min
Peel and chop the potato.
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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).
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2.5 min
Halve and juice the lemon, reserving the correct amount.
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3.5 min
Peel and slice the shallot.
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5.0 min
Peel and finely chop the garlic.
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6.0 min
Roughly chop the kale and aubergine.
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7.5 min
Drain and rinse the chickpeas and set aside.
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8.0 min
On medium-high heat, heat some olive oil in a saucepan.
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9.0 min
Add the shallots and garlic to the saucepan and cook until translucent (1 minute).
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10.0 min
Add the plum tomatoes, and using the back of a wooden spoon, break apart.
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11.5 min
Add the correct amount of stock and lemon juice and stir through. Reserve remaining stock.
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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.
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15.0 min
Add the aubergine to the tomato mixture and cover with a lid.
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16.0 min
Cook the aubergine until softened (5-6mins).
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21.0 min
Add the kale and chickpeas to the aubergine stew and cook until the kale wilts and the chickpeas are warmed through.
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22.0 min
Drain the potato and then return to the same saucepan.
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22.5 min
Using a potato masher, mash the potato.
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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.
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24.0 min
Distribute the mash potato among serving bowls.
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25.0 min
Distribute the aubergine stew among the serving bowls.
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