Aubergine, Spinach & Chick Pea Stew

Our little monkey just turned 4 months and he’s already busy exploring our apartment. He gets really angry if he lays on his play mat too long and he’s not satisfied until we take him in our arms and show him around our apartment or take him to a window for him to look out of. He’s such an adventurous little guy! And luckily so!

In just one week we’ll be on a plane on our way to California. We couldn’t be more excited. We plan on renting a car and going road tripping from San Diego to San Francisco along the coastal highway, making a few stops on our way, and maybe even visiting the Yosemite National Park. None of us have ever been to California so tips on where to eat and what to see are much appreciated! We’re also really excited as it’ll be our first trip as a family! We can’t wait to show August the World.


The recipe we’re sharing below is inspired by our trip to Marrakech a while back. Marrakech is one of those destinations we can’t wait to go back to and show August when he gets a little older. We’ll never get tired of exploring the narrow streets of the old Medina with it’s mysteriously closed facades and dusty orangey walls; or walking through the buzzing souks while our noses catch the scent of sweet cinnamon and rose pentals, observing how the dust dances as it gets swirled up in the air from the footsteps of a busy merchant further down the street. We miss absorbing the last rays of sunlight at the Djema El Fna city square while we enjoy a cup of tea a la menthe and watch the food vendors transform the big marketplace into a vibrant food market with firebursting food stalls and explosions of fragrant spices.


Aubergine, Spinach & Chick Pea Stew

(Makes 4 portions)

1 onion
3 cloves of garlic
2 aubergines
100 g fresh spinach
1 can of chick peas (240 g)
1 can of peeled tomatoes (400 g)
2 tbsp tomato paste

250 ml vegetable stock
2 tbsp olive oil

1 tsp cumin
1 tsp cinnamon
½ tsp cayenne pepper
Sea salt & pepper to taste

Parsley to garnish

To serve
250 ml brown rice
500 ml water
½ tsp sea salt

Start by cooking the brown rice in salted water and preparing the veggies; finely chop the onion and the cloves of garlic. Chop aubergine into bite-size pieces.

Add olive oil, onion, and garlic to a big pot and fry at low heat until the onions start to soften.

Add cumin, cinnamon, cayenne pepper, and tomato paste to the pot, and let it fry for a minute or two.

Add aubergine, peeled tomatoes, and vegetable stock to the pot and bring to a simmer. Let it simmer for 20 minutes under lid until the aubergines are soft.

Add spinach and chick peas. Let it cook until the spinach wilts. Taste with salt and pepper.

Garnish with fresh parsley before serving. Serve with brown rice.


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