Spicy Black Bean and Aubergine Stew
The weather was cold and miserable and I was really craving something spicy and warming for lunch. All I could find in the fridge other than food for salads was half an aubergine, and so this beauty was created.
This stew is perfectly warming on a cold day, and is so simple and easy to make too. The quantities can be multiplied as much as you need, and it can be served up to a whole family, or stored in the fridge if necessary.
Serves one very hungry person or two smaller portions.
You will need:
1/2 tbsp coconut oil
1/2 small onion
1/2 clove garlic
1 tbsp freshly grated ginger
1 tbsp paprika
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1 can (400g) chopped tomatoes
230g black beans (I used a carton which I drained and rinsed)
1/2 cup fresh coriander
1/2 aubergine, chopped roughly
Heat the coconut oil in a pan and add all the spices. Cook lightly, making sure not to burn the spices, until they are lightly toasted and smell aromatic. Add the onion, garlic and aubergine and cook lightly until they are all coated in the spices. Add water if necessary to prevent them sticking or burning. Pour in the can of chopped tomatoes and stir well, and then put the lid on the pot, simmer, and allow the aubergine to cook down and soften for approximately 20-25 minutes, stirring occasionally. Make sure to add water to the stew if it gets too dry, as the moisture is what is necessary to make the aubergine soft and delicious. After approximately 25 minutes, remove the lid and pour in the beans and the fresh coriander. Turn up the heat and stir well, allowing it to bubble and thicken up, before pouring into bowls and serving alongside a grain of your choice.