Vegetarian

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Vegetarian Vegan adaptable Chickpeas One-pot Family dinner Healthy-ish

Slow Cooker Cumin Chickpea, Aubergine and Spinach Stew

Name: Slow Cooker Cumin Chickpea, Aubergine and Spinach Stew
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 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

This hearty vegetarian slow cooker stew combines chickpeas and tender aubergine with tinned tomatoes, cumin and fresh spinach. Serve it with crusty bread, rice or a spoonful of yoghurt for an easy family dinner.

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Vegetarian

Tags: Slow cooker, Vegetarian, Vegan adaptable, Chickpeas, One-pot, Family dinner, Healthy-ish

Slow Cooker Cumin Chickpea, Aubergine and Spinach Stew

Prep: 20 min
Cook: 5 hrs
Total: 5 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

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

Ingredients

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

Substitutions

Aubergine → Courgette or 500 g chopped mushrooms (Courgette will become softer, while mushrooms give the stew a more savoury flavour.)
Baby spinach → 150 g frozen leaf spinach (Add it frozen during the final 15 minutes and stir until fully heated through.)
Plain yoghurt → Dairy-free plain yoghurt or a squeeze of extra lemon (The yoghurt is an optional topping and is not needed for the stew itself.)
Chickpeas → Two 400 g tins of drained butter beans (The texture will be softer but the cooking method stays the same.)

Instructions

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.
Add the remaining olive oil, garlic, cumin, smoked paprika and ground coriander. Stir for 1 minute until fragrant, then transfer everything to a 3.5 litre slow cooker.
Pour in the chopped tomatoes and vegetable stock. Stir in the drained chickpeas, red pepper, salt and black pepper.
Cover and cook on low for 5 hours, or until the aubergine is tender and the stew is bubbling gently. Stir once if convenient during cooking, but keep the lid on as much as possible.
Stir in the spinach and lemon juice. Replace the lid for 5–10 minutes, until the spinach has wilted. Taste and adjust the seasoning.
Spoon into bowls and serve with a little plain yoghurt and chopped coriander or parsley, if using. Offer crusty bread or cooked rice alongside.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly in a shallow container and refrigerate within two hours. Keep covered in the fridge for up to 3 days, or freeze in suitable portions for up to 3 months. Store yoghurt and fresh herbs separately. Defrost: Defrost frozen portions covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout before serving.

Defrost thoroughly in the fridge if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir during reheating and add a splash of water or stock if the stew has thickened. Only reheat once.

Serve leftovers over baked potatoes, spoon them onto toast, or loosen with extra stock to make a quick soup. They can also be used as a filling for wraps with salad and yoghurt.

Allergen information

The optional yoghurt contains milk. Check vegetable stock and any bread or yoghurt alternatives for allergen information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

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.

Add the remaining olive oil, garlic, cumin, smoked paprika and ground coriander. Stir for 1 minute until fragrant, then transfer everything to a 3.5 litre slow cooker.

Pour in the chopped tomatoes and vegetable stock. Stir in the drained chickpeas, red pepper, salt and black pepper.

Cover and cook on low for 5 hours, or until the aubergine is tender and the stew is bubbling gently. Stir once if convenient during cooking, but keep the lid on as much as possible.

Stir in the spinach and lemon juice. Replace the lid for 5–10 minutes, until the spinach has wilted. Taste and adjust the seasoning.

Spoon into bowls and serve with a little plain yoghurt and chopped coriander or parsley, if using. Offer crusty bread or cooked rice alongside.

Swaps and substitutions

Aubergine → Courgette or 500 g chopped mushrooms

Courgette will become softer, while mushrooms give the stew a more savoury flavour.

Baby spinach → 150 g frozen leaf spinach

Add it frozen during the final 15 minutes and stir until fully heated through.

Plain yoghurt → Dairy-free plain yoghurt or a squeeze of extra lemon

The yoghurt is an optional topping and is not needed for the stew itself.

Chickpeas → Two 400 g tins of drained butter beans

The texture will be softer but the cooking method stays the same.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Serve leftovers over baked potatoes, spoon them onto toast, or loosen with extra stock to make a quick soup. They can also be used as a filling for wraps with salad and yoghurt.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

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

Slow Cooker Cumin Chickpea, Aubergine and Spinach Stew

Slow Cooker Cumin Chickpea, Aubergine and Spinach Stew

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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