Smoky chickpea, eggplant and tomato one-pot casserole taco filling recipe

Name: Smoky chickpea, eggplant and tomato one-pot casserole taco filling recipe
Cook time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 tsp coriander seeds; 2 tsp cumin seeds; 5 tbsp olive oil; 2 brown onions, peeled and sliced; sea salt; 3 garlic cloves, peeled and sliced thinly; 1 medium eggplant, chopped into 2cm cubes; 3 large ripe (or even overripe) tomatoes, chopped; 1 tin cooked chickpeas, rinsed and drained; 500ml vegetable stock*; 1-2 dried chipotle chillies; black pepper; 3 large handfuls of kale, torn from the ribs into bite-sized pieces; handful of herbs of your choice, to serve (I used basil, red amaranth); 1 large avocado, to serve; 200g feta, to serve (optional); taco shells*, to serve (optional); * check gluten-free if required

Rachel Khoo

November 2, 2017

Smoky chickpea, aubergine and tomato one pot.Supplied

Time:30 mins - 1 hourServes:4

Some dishes just lend themselves effortlessly to this kind of cooking; big bubbling pots that involve throwing in a bunch of ingredients and letting the flavours infuse. This recipe makes for a great batch cook, the flavours even intensify when left overnight, so you'll take even greater pleasure from it the next day. Chipotle chillies add a brilliant depth of smokiness.I like to use two but opt for one if you prefer things a bit milder.

Ingredients

2 tsp coriander seeds
2 tsp cumin seeds
5 tbsp olive oil
2 brown onions, peeled and sliced
sea salt
3 garlic cloves, peeled and sliced thinly
1 medium eggplant, chopped into 2cm cubes
3 large ripe (or even overripe) tomatoes, chopped
1 tin cooked chickpeas, rinsed and drained
500ml vegetable stock*
1-2 dried chipotle chillies
black pepper
3 large handfuls of kale, torn from the ribs into bite-sized pieces
handful of herbs of your choice, to serve (I used basil, red amaranth)
1 large avocado, to serve
200g feta, to serve (optional)
taco shells*, to serve (optional)
* check gluten-free if required

Method

Step 1
Heat a large, heavy-based pan over a medium heat. Add the coriander and cumin seeds to the pan and toast for three to four minutes or until their aromas are released.
Step 2
Transfer spices to a pestle and mortar or spice grinder, and grind to a powder. Keep the pan on the heat.
Step 3
Heat one tablespoon of the oil in the pan. Add the onions and a pinch of salt and sweat over a medium to low heat for six minutes, before adding the garlic and cooking for a further two minutes. Scrape the softened onions and garlic out onto a plate and set aside.
Step 4
Add four tablespoonsof the oil to the pan again, add the eggplant, season with salt and saute until golden and slightly softened with the ground spices.
Step 5
Return the onions and garlic to the pan. Add the chopped tomatoes (and all their juices), chickpeas, stock, chipotle and season. Simmer for 15 to 20 minutes.
Step 6
Before you want to serve, add the kale to the top of the pan (I like to not stir it but just wilt it in the residual heat of the pan). Wilt for two to three minutes or until soft.
Step 7
Use tongs to take the kale off the top and divide it between bowls. Add the stew to the side or over the top. Scatter with your herbs of choice, spring onions, avocado and feta (if using). You can serve this with tacos, or just straight up!