Halloween Superfood Series: Mushroom, Aubergine & Chickpea Stew


I love winter dishes more than anything. Big hearty, comforting pots of joy and goodness. I came up with this stew one night while just throwing whatever I had on hand in the pot however the combination turned out amazing.

It's so soothing, comforting and just what you need after a cold, winters day. It's also a brilliant dish if you want to make big batches of something, for a dinner party, family friends or your weekly meal prep. It's so so easy, all you have to do is chuck everything in the pan and let it cook.

It's packed with good carbohydrates, plant based protein and healthy fats to make your body feel amazing. It's packed with warming spices, mushrooms, aubergine, chickpeas, kale, spinach and the added tahini which makes it perfectly creamy. Plus you can add whatever veg you have on hand or left over into the pot too, go crazy!

I love to serve this with some brown rice, quinoa or big fluffy sweet potato wedges but the choice is completely up to you. Either wya this dish will mkae your tummy very, very happy.

Ingredients (serves 3-4)

- 1 tin of chickpeas (400g)
- 1 medium aubergine 
- 200g chestnut mushrooms
- A large handful of spinach 
- A large handful of kale 
- 2 tins chopped tomatoes 
- 2 tbsp tomato puree 
- 1 tbsp coconut oil
- 1 tbsp tahini
- 1 tbsp apple cider vinegar
- 2 tsp smoked paprika 
- 1 tsp chilli powder 
- 1/4 tsp cinnamon 
- salt & pepper to taste 

Start by chopping your aubergine into bite sized pieces and slicing your mushrooms into thin slices. Then drain and wash your chickpeas before placing to one side. 

In a large sauce pan heat your oil, place in your aubergine, sliced mushrooms and a little salt and pepper. You may also want to add garlic here if you like the taste but due to my stomach I don't. Saute them around for about 3-4 minutes until softened. Throw in your spices and saute for another few seconds, allowing the flavours to come to life. 

At this point add the tinned chopped tomatoes, chickpeas, tomato puree, tahini, apple cider vinegar and extra salt & pepper if needed. Stir this all together, place the lid on the pan  and allow to simmer on a low/medium heat, for around 40 - 60 minutes until heated nicely and aubergine is soft. 

Towards the end remember to stir in your spinach and kale, allowing them to wilt nicely. Once it's all heated through, serve with brown rice or quinoa and enjoy!

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