- 1 aubergine
- A 250g punnet of baby plum tomatoes
- 1 onion
- A handful of flat leaf parsley
- 1 garlic clove
- A 250g pack of pork stir-fry strips
- 1 tsp fennel seeds
- ½ tsp ground cinnamon
- A 400g tin of chickpeas
- 1½ tbsp olive oil
- Sea salt and freshly ground pepper
- 800ml boiling water
- Roasting tin
- Pan with a lid
- Measuring jug
- Sieve or colander
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the aubergines and chop them into chunks around 2 cm across. Halve the baby plum tomatoes. Tip the aubergine and tomatoes into a roasting tin. Add 1 tbsp olive oil and some seasoning.
Toss the veg and oil together. Roast in the oven for 40 mins till the veg are a little charred and tender.
Peel and finely chop the onion. Finely chop the parsley stalks (keep the leaves for later). Peel and crush the garlic clove.
Warm ½ tbsp olive oil in a pan over a medium heat. Add the pork stir-fry strips. Cook and stir for 5-6 mins till the pork is golden brown all over. Lift out of the pan. Pop on a plate.
Add the onion to the pan with a splash of water. Keep the heat low. Season. Stir and fry for 5 mins till the onion looks soft and glossy.
Stir the garlic and parsley stalks into the onion. Measure out 1 tsp of the fennel seeds and ½ tsp of the cinnamon. Add them. Cook and stir for 1 min. Add the pork back to the pan with any juices from the plate.
Pour 800 ml boiling water into the pan. Cover. Turn the heat up. Bring the stew to the boil. Reduce the heat and simmer for 25 mins till the pork is tender. Drain the chickpeas. Rinse them. Add them to the pan.
Add the roast aubergine and tomatoes to the pan. Simmer for 3-4 mins to just warm the chickpeas through. Taste and adjust the seasoning. Ladle into warm bowls. Garnish with parsley to serve.