Eggplant & Chickpea Peanut Stew

Name: Eggplant & Chickpea Peanut Stew
Total time: 50 min
Yield: 2 servings
Ingredients: 300 g Eggplant; 240 g Canned chickpeas drained; 120 g Green beans; 60 g Baby spinach; 80 g Onion; 3 cloves Garlic; 45 g Smooth natural peanut butter; 15 g Roasted peanuts; 250 ml Vegetable stock; 1 tbsp Low sodium soy sauce; 1.5 tbsp Neutral cooking oil; 120 g Long grain rice; 250 ml Water; 0.25 tsp Salt; 0.25 tsp Black pepper

Roasted eggplant, chickpeas and green beans tuck into a nutty sauce, with spinach, crushed peanuts and rice.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant300 g
Canned chickpeas drained240 g
Green beans120 g
Baby spinach60 g
Onion80 g
Garlic3 cloves
Smooth natural peanut butter45 g
Roasted peanuts15 g
Vegetable stock250 ml
Low sodium soy sauce1 tbsp
Neutral cooking oil1.5 tbsp
Long grain rice120 g
Water250 ml
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Peanuts, soy and wheat in soy sauce. Check stock and peanut butter labels.

Method

Roast the eggplant

Heat oven to 220°C (425°F). Cut eggplant into 3 cm chunks. Toss with two-thirds of the oil and half the salt on a lined tray. Roast for 22–28 minutes, turning once, until the flesh is soft and edges are browned.

Cook the rice

Meanwhile rinse rice and put it in a small saucepan with all the water and remaining salt. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off the heat for 10 minutes.

Make the peanut sauce

Dice onion, mince garlic and trim and cut beans into 4 cm lengths. Heat remaining oil in a wide saucepan over medium heat. Soften onion for 5 minutes; add garlic for 30 seconds. In a jug, whisk peanut butter with the stock until smooth, then pour into the pan with soy sauce and pepper.

Simmer beans and chickpeas

Add beans and drained, rinsed chickpeas. Simmer gently for 8–10 minutes, stirring regularly so the peanut sauce does not stick, until the beans are tender and sauce coats a spoon.

Fold and finish

Fold roasted eggplant and spinach into the sauce. Cook for 2 minutes until spinach wilts and everything is hot. Coarsely chop peanuts. Serve stew beside rice and scatter peanuts over the stew.

This is a kare-kare-inspired vegetable supper, not a traditional kare-kare. Natural peanut butter should contain peanuts without added sugar.

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