I’ve had to stop myself from calling this ABC stew. I’ve done that gag with pasta. Here, if you’re interested. And it’s really good (both the joke, and the pasta).
Anyway – this Aubergine, Bacon and Chickpea Stew was a complete accident. I was going to make Butterbeans and Bacon in Tomato Sauce for dinner, but had some aubergine left over from making ratatouille as the aubergines I bought were HUMUNGOUS.
I wanted to use up the aubergine but thought it would go better with chickpeas rather than butterbeans as they’re a little firmer. The bacon would add much needed salt to both – et voila – a meal is born!
Very easy, healthy and quick – this would be perfect on a jacket potato, stirred though pasta, or with a big baguette torn up into pleasing little pieces with which to scoop up the tomato sauce.
Hope you enjoy it as much as we did!
Aubergine, Bacon and Chickpea Stew
(serves 2 generously)
6 rashers bacon, chopped
about 1/3 of a large aubergine, cubed
1 tin drained chickpeas
1 tablespoon sumac
1 clove garlic, squashed with the back of knife
splash rapeseed oil
1 tin chopped tomatoes
salt and pepper
1. Preheat the oven to 200 degrees.
2. Put the chickpeas, garlic and aubergine in a roasting tray and sprinkle with the sumac and oil. Roast for around 20 minutes.
3. Fry the bacon in a little rapeseed oil (if you need it – otherwise dry-fry) for 5 minutes.
4. Add the chopped tomatoes, chickpeas and aubergine to the bacon and simmer for 20 minutes.
5. Season with salt and pepper and serve!