- 1 aubergine
- 1 onion
- A handful of flat leaf parsley
- 1 tsp harissa paste
- 400g tin of chickpeas
- 1 tbsp maple syrup
- 400g tinned cherry tomatoes
- 2 plain naan breads
- 2 tbsp olive or sunflower oil
- Sea salt
- Freshly ground pepper
- 2-3 tsp cold water
- Large pan with lid
- Baking tray
- 1.
Trim the green top off the aubergine then chop the aubergine into bite-size pieces. Peel and finely chop the onion.
- 2.
Place a large pan on a medium-high heat and add 2 tbsp oil. Tip in the aubergine and onion and season with a pinch of salt and pepper. Fry, stirring often, for 5-6 mins till the veg are browned all over and starting to soften.
- 3.
Meanwhile, roughly chop the parsley leaves and stalks. Add half the parsley to the pan and with the harissa paste. Cook and stir for 1 min.
- 4.
Tip in the chickpeas with the liquid from their tin. Add 1 tbsp of the maple syrup (keep the rest for later). Tip in the tinned cherry tomatoes. Pop a lid on the pan, turn the heat up and simmer for 5 mins.
- 5.
While the stew simmers, place the naan breads on the baking tray and sprinkle over 2-3 tsp cold water. Grill for 1-2 mins till warmed through and soft.
- 6.
Give the stew a stir and lightly crush the cherry tomatoes against the side of the pan. Taste the stew and add a pinch more salt and pepper or a little more maple syrup if you think it needs it. Ladle the stew into 2 warm bowls, garnish with the last of the parsley and serve with the naan breads on the side.