Slow Cooker Cumin Chickpea, Aubergine and Spinach Stew

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Knife and chopping board
• Ladle

• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 1 large aubergine, cut into 2 cm cubes
• 3 cloves garlic, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 2 x 400 g tins chopped tomatoes
• 400 ml vegetable stock
• 2 x 400 g tins chickpeas, drained and rinsed
• 1 red pepper, deseeded and sliced
• 150 g baby spinach
• 1 tablespoon lemon juice
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper
• 4 tablespoons plain yoghurt, to serve, optional
• 1 small handful fresh coriander or flat-leaf parsley, chopped, to serve, optional

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Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Add the onion and aubergine and cook for 6–8 minutes, stirring occasionally, until the onion has softened and the aubergine has started to colour.