Vegan Brinjal, Chickpea & Tomato Slow Pot with Quinoa
- 2 tsp olive oil
- 2 red onions, chopped
- 2 cloves garlic, peeled
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground paprika, plus 1 tsp extra for chickpeas
- 2 tsp ground coriander
- 3 large brinjals, cut into large cubes
- Sea salt and freshly ground black pepper, to season
- 140g tomato paste
- 3 x 400g cans of crushed tomatoes
- 4 – 6 cups vegetable stock
- 3 x 400g can chickpeas, drained
- 12 baby brinjals, halved
- Quinoa, cooked to serve
- Sliced avocado, to serve
- Purple cabbage, shredded to serve
- Baby micro leaves, to serve
- Fresh chilli, sliced
- Basil, to serve
Preheat the oven to 180°C.
In a Le Creuset 24cm Risotto Pot, soften the red onions and garlic in olive oil over a medium to low heat, then add the spices to toast until fragrant. Stir in the cubed brinjals and fry with seasoning for a few minutes. Add the canned tomatoes, tomato paste and vegetable stock. Add 2 cans of chickpeas to the casserole and place in the oven for 25 – 35 minutes until the brinjals are tender and the sauce flavoursome.
Meanwhile, cook the quinoa, fry the last can of chickpeas in a dash of good olive oil, a crushed garlic clove, a dusting of paprika and seasoning for about a minute or two, then turn up the heat slightly and fry the halved baby brinjals.
Add the baby brinjals and chickpeas to the top of the casserole for the last 10 minutes of cooking. Serve in bowls with fluffy quinoa, shredded purple cabbage, sliced avocado, sprouts and baby micro leaves with some fresh sliced chilli and basil.