Stew with eggplant, spinach and chickpeas

Ingredients for 3 servings:

• 1 eggplant(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 cm ginger
• sesame oil
• 1 can of chopped tomatoes (400 g)
• 1 can chickpeas (400 g)
• 250 g spinach, frozen
• 400 ml vegetable stock
• 1 tsp, heaped cumin
• ½ tsp harissa
• 2 tsp lemon juice
• 1 tsp, heaped curry
• chili powder
• pepper
• Gomasio (alternatively sea salt)
• sesame

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan

Peel and finely chop the onion and garlic. Peel and finely chop the ginger. Wash the eggplant, remove the stem, and dice into bite-sized pieces. Heat sesame oil in a saucepan and sauté the onion, garlic, ginger, and eggplant over medium heat until lightly browned, then add the chopped tomatoes and vegetable stock. Drain the chickpeas and add them to the pan along with the spinach (it’s best to let it thaw a little first), the spices, and the lemon juice. Simmer on low heat for 20 minutes, stirring frequently. Season to taste and serve with sesame seeds and lemon juice.