RECIPE

Vegan Eggplant Chickpea Tomato Slow Pot Quinoa

Name: Vegan Eggplant Chickpea Tomato Slow Pot Quinoa
Cook time: 2 h
Yield: 8

Recipe Created For

Round Dutch Oven

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

2 tsp olive oil
2 red onions, chopped
2 cloves garlic, peeled
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground paprika, plus 1 tsp extra for chickpeas
2 tsp ground coriander
3 large eggplant, cut into large cubes
Sea salt and freshly ground black pepper, to season
1/2 cup tomato paste
3 x 400g cans of crushed tomatoes
4 – 6 cups vegetable stock
3 x 400g can chickpeas, drained
12 baby eggplants, halved
Quinoa, cooked to serve
Sliced avocado, to serve
Purple cabbage, shredded to serve
Baby micro leaves, to serve
Fresh chilli, sliced
Basil, to serve

Our Vegan Eggplant Chickpea Tomato Slow Pot Quinoa embodies what one-pot recipes should be about: Hearty, delicious, and simmered to perfection, this plant-based dish is not only easy to make, but really packs a punch, featuring a diverse blend of flavours and spices.

The Round Dutch Oven is the ideal piece of cookware to toast the spices, including ground cumin and paprika, before adding in the eggplant. This technique ensures that all the rich spices rise to the forefront of this dish for flavour in every bite. This iconic piece of cookware has been carefully designed to slow-cook stews to perfection, locking in heat and moisture thanks to its tight-fitting lid and thick enamelled cast iron walls.

The versatility of this dish is truly what makes it stand out, giving you the opportunity to mix and match ingredients and spices of your choice! Be sure to serve the eggplant tomato stew with fluffy quinoa, shredded purple cabbage, sliced avocado, sprouts, and baby micro leaves! For that extra special touch, add some freshly sliced chilli and basil. This recipe serves up to eight portions, taking just under two hours to prepare. Here are all the ingredients you need and the steps to follow before everyone can enjoy the bold flavours of this Vegan Eggplant Chickpea Quinoa.

INGREDIENTS

2 tsp olive oil
2 red onions, chopped
2 cloves garlic, peeled
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground paprika, plus 1 tsp extra for chickpeas
2 tsp ground coriander
3 large eggplant, cut into large cubes
Sea salt and freshly ground black pepper, to season
1/2 cup tomato paste
3 x 400g cans of crushed tomatoes
4 – 6 cups vegetable stock
3 x 400g can chickpeas, drained
12 baby eggplants, halved
Quinoa, cooked to serve
Sliced avocado, to serve
Purple cabbage, shredded to serve
Baby micro leaves, to serve
Fresh chilli, sliced
Basil, to serve

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 180°C.

In a Round Dutch Oven, soften the red onions and garlic in olive oil over a medium to low heat, then add the spices to toast until fragrant. Stir in the cubed eggplant and fry with seasoning for a few minutes. Add the canned tomatoes, tomato paste and vegetable stock. Add 2 cans of chickpeas to the casserole and place in the oven for 25 – 35 minutes until the eggplants are tender and the sauce flavoursome.

Meanwhile, cook the quinoa, fry the last can of chickpeas in a dash of good olive oil, a crushed garlic clove, a dusting of paprika and seasoning for about a minute or two, then turn up the heat slightly and fry the halved baby eggplants.

Add the baby eggplants and chickpeas to the top of the casserole for the last 10 minutes of cooking. Serve in bowls with fluffy quinoa, shredded purple cabbage, sliced avocado, sprouts and baby micro leaves with some fresh sliced chilli and basil.