Moroccan Baked Aubergine, & Chickpea Stew.

2 servings
55 min

Looking for the ultimate comfort food then look no further. This recipe will not only keep your belly warm, but your hearts warm as well.

Bake your spiced aubergines in the oven for approx 25mins and serve with this gorgeous Moroccan infused stew. Chickpeas work so well in this dish, for a bit of a bite against the soft baked aubergine.

Aubergines are so versatile and due to their pourous nature they really absorb the spices so well.

This dish is easy to make and also super tasty on a colder evening. I LOVE the depth of the moroccan spices and flavourings, it really brings a dish to life.

You can serve this dish as it is, or pair it with some rice if you would like it more filling.

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Moroccan Baked Aubergine, & Chickpea Stew.

Recipe details

  • 2  servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 1 aubergine
  • 1 tin of whole tomatoes
  • 1 tin of chickpeas
  • Handful of spinach
  • 1 small onion
  • 4 cloves of garlic
  • Small knob of ginger
  • 2 tsp Tomato purée
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1 tsp ground
  • 1/2 squeezed lemon
  • Squeeze of honey
  • Fresh coriander
  • Drizzle of tahini on top
  • 1/2 tin of water


Preheat your oven to 425f. Slice your aubergine into 1.2 longways, and score along the flesh.
Add to a bowl your cumin, paprika, cinnamon, ground coriander. Drizzle the aubergines with olive oil and spring the spice mix over the aubergines, only using about 1.2 of the mixture (save the rest for your chickpea dish.
Next finely slice your onion and garlic and soften in a saucepan on a low heat. Peel and chop your ginger and repeat the cooking process until all is soft.
Now add the remainder of the spices to the pot and cook them off for a few minutes.
Now add your tomatoes, puree, honey, water and lemon juice and stir.
Simmer on a low heat for approx 25 mins, stiring occasionally.
Meanwhile whilst this cooks place your aubergines into an oven safe tray and bake in the oven for 20/25mins.
Whilst this cooks roughly chop your fresh coriander and chuck through the saucepan for the last 5 minutes.
Remove aubergines from oven, serve and drizzle them with some tahini.


  • If your aubergines are smaller they may take less time in the oven, so check them and maybe reduce your cooking time slightly.
  • Ensure to cook the chickpea stew for at least 30 minutes to really allow the sauce to thicken and take on all those spices.