Moussaka

Ingredients

serves 4

• 2 large aubergines, chopped into cubes
• 1 400g can chickpeas, drained and rinsed
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 garlic cloves, minced
• Pinch of fine sea salt
• 1 400g can chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ¼ tsp ground cayenne pepper
• ½ tsp cinnamon
• ¼ tsp mixed spice
• 1 tbsp dried mint
• 200-300ml water

Directions

1. Preheat the oven to 180°C. Coat the aubergine with half of the oil and roast until tender (about 20-30 minutes).
2. In a large pan, heat the remaining oil. Add the onions and a pinch of salt and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant.
3. Add the tomatoes, tomato paste, spices, aubergine, chickepeas and mint. Bring to a simmer and cook until flavors meld, about 20 minutes. Add additional water as necessary to maintain a stew-like consistency