Serves: 2

This plant-packed recipe from Gousto brings together rich and fresh flavours to produce a final product which is as satisfying as it is warming. The fibre and antioxidant-rich aubergines provide an extra dose of plant power, making it the perfect option for a healthy and nutritious mid-week dinner.

Ingredients

1 tsp ground coriander
390g chickpeas
1 tsp ground cumin
100g Greek-style yoghurt
40g harissa paste
5.5g vegetable stock mix
16g tomato paste
1 aubergine
5g mint
125g cherry tomatoes
1 red pepper
1 red onion
15g flaked almonds

Method

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

2. Trim the green stalks off the aubergine and cut in half lengthways then slice into half moons Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thick strips. Add the chopped aubergine and red pepper to a tray. Drizzle with olive oil and season with a pinch of salt and give it a good mix up. Put the tray in the oven for 25-30 min or until everything is cooked through.

3. Meanwhile, peel and finely chop the red onion. Chop the cherry tomatoes in half and boil a kettle.

4. Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped red onion and cook for 5-6 minutes or until softened. Once the onion has softened, add the ground coriander and ground cumin to the pan with the tomato paste and cook for one minute or until fragrant. Meanwhile, dissolve 1/2 vegetable stock cube in 300ml boiled water.

5. Once fragrant, add the chopped cherry tomatoes, vegetable stock and harissa paste and cook for 5-10 minutes until the mixture is reduced to a thick sauce.

6. Drain and rinse the chickpeas. Once the sauce has thickened, add the drained chickpeas and cook for a further 2-3 minutes until combined.

7. Add the roasted aubergine and peppers to the chickpea stew and give everything a good mix up (making sure to reserve the tray) – this is your Moroccan vegetable stew.

8. Add the flaked almonds to the reserved tray and return the tray to the oven for 3-5 minutes or until golden. Meanwhile, strip the mint leaves from their stems and chop them roughly.

9. Top the Moroccan vegetable stew with a dollop of Greek-style fat-free yoghurt, the flaked almonds and chopped mint.

3 warming, plant-based stew recipes to cosy up with this week