Aubergine  & Chickpea Stew

Serves  4-6

Ingredients

• 2 tins chickpeas

• 2 tbsp extra virgin olive oil, plus extra to serve(optional)

• 2 onions finely sliced

• 6 garlic cloves crushed 

• 1 tbsp baharat

• 1 tsp ground cinnamon

• 1 small bunch flat leaf parsley finely chopped

• 3 medium aubergines, sliced into 2cm rounds

• 2 x 400g chopped tomatoes 

• 1 lemon, juiced

• 50g pine nuts, toasted ( to serve)

• pitta breads or flat breads to serve

Method​

• Drain the chickpeas

• Heat the oil in a frying pan over a medium heat and fry the onions for around 10 minutes, or until beginning to soften. 

• Stir in the garlic, baharat and cinnamon and cook for 1 minute.

• Tip the onion mixture into a slow cooker and add the chickpeas, some of the parsley, aubergines, tomatoes and a can of water and season

• Cover and cook on high for 2 hours, then turn the heat to low and cook for 6-8 hours more until the mixture has reduced slightly and the chickpeas and aubergines are really tender

• Stir in the lemon juice, then scatter over the pine nuts and the rest of the parsley.

• Drizzle over some extra virgin olive oil and serve with pitta or flat breads if you like 

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Vegan Sweet Potato Brownies

Serves 8 large or 16 small brownies

Ingredients

• 143g mashed sweet potato

• 227g almond butter

• 60ml maple syrup

• 32g coconut sugar

• 35g ground almond or almond flour if preferred

• 4 tbsp cocoa powder

• 1/4 tsp salt

• 1 tsp bicarbonate of soda

• 2 tsp vanilla extract

Method

• Preheat oven to 180C (160 fan)

• Grease and line an 8 inch square pan cake tin 

• Cook the sweet potato in the microwave until well cooked and mashes well with a fork.

• Place the mashed potato into a bowl and combine with the almond butter and maple syrup. Whisk to combine ( I put mine in a food mixer)

• Add the coconut sugar, ground almonds, cocoa powder, salt and bicarbonate of soda.

• Using a hand mixer or stand mixer, mix until evenly combined and incorporated.

• Add vanilla extract and mix for the last time

• Transfer the thick batter to the prepared tin.

• Using a spatula or your hands, spread out the batter into an even layer

• Bake for 20-25 minutes until a toothpick or skewer comes out mostly clean.

• Once the brownies are cool, drizzle over vegan salted caramel and dark chocolate

• Chill for 10-15 minutes

• Cut and enjoy