Dinner
Fragrant Chickpea & Aubergine Stew
Recipe by Bonnie Brazil
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This plant packed recipe is easy to prepare and fuss-free thanks to the Ninja Foodi Multi-Cooker. The chickpeas are a source of plant-based protein, whilst harissa adds extra depth to the flavour. Share with friends and family or batch cook ahead of time. Goes perfectly with flatbreads, rice or cous cous
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1 tbsp olive oil
- 1 onion (diced)
- 2 garlic cloves (minced)
- 1 small small red chilli (finely chopped)
- 2 aubergines (diced)
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp paprika
- ¼ tsp chilli powder
- 3 tomatoes (diced)
- 1 tin (approx. 240g) chickpeas (drained)
- 2 tbsp harissa pasta
- 250ml vegetable stock
- Optional - coriander to garnish and flatbreads to serve
Utensils
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Step 1
Turn on your Ninja Foodi Multi-Cooker and press the sauté button. Set to the Med heat setting and allow to heat for 5 minutes
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Step 2
Add the olive oil along with the onion, garlic and chilli and sauté for 5 minutes, stirring occasionally until the onion begins to brown
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Step 3
Add the aubergine and sauté for a further 3 minutes before adding the cumin, coriander, paprika and chilli powder. Stir in the spices so everything is well combined
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Step 4
Add the tomatoes to the pot, stir, then add the chickpeas, harissa paste and vegetable stock. Stir one more time to ensure everything is combined
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Step 5
Click the ‘Stop’ button, and assemble the pressure lid, making sure the valve sealed
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Step 6
Select pressure and set to low. Set time to 20 minutes, then click START
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Step 7
When cooking is complete, carefully turn the valve to the vent position
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Step 8
Once all the pressure has been released, carefully remove the lid, serve and enjoy!
