Smoky Chipotle Aubergine and Black Bean Stew
By OcadoLife
Published on 28 August 2026
Make chef Esther Clarke’s big-batch Smoky Chipotle Aubergine and Black Bean Stew for a super-tasty family dinner, then freeze the leftovers for speedy suppers in the weeks ahead. It’s vegan, gluten-free and so versatile. Enjoy simply with rice, spoon into a burrito with rice, cheddar and soured cream, or serve with roasted sweet potato, sliced avocado and slaw, topped with a fried egg, for a colourful plate.Time and servings
1 hr 20 minsTotal time
12Servings
10 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 2 large red peppers
- 4 large aubergines, pricked all over with a fork
- 3 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 3 large tomatoes, roughly chopped
- 2 tsp cumin seeds
- 3 tsp ground coriander
- 3 tsp dried oregano
- 2 tbsp tomato puree
- 4 tsp chipotle paste
- 3 (400g) tins black beans
- 1 handful flat-leaf parsley, to garnish
Method
Step 1
Preheat the grill to high. Place the peppers and aubergine on a baking tray and grill for about 30 mins, turning halfway, until the flesh is soft and the skin blackened. Leave to cool fully; peel off the skins. Roughly chop the aubergine flesh and slice the peppers, discarding the seeds.Step 2
Heat the oil in a pan over medium-low heat. Tip in the onions; fry for around 12 mins or until softened and translucent. Add the garlic, cook for 1 min, then stir in the tomatoes and cook for 5 mins more.Step 3
Add the cumin, coriander, oregano, tomato puree and chipotle and cook for a further 2 mins. Tip in the beans (juice and all), the aubergine and pepper. Half-fill one of the empty tins with water and pour into the pan. Cover and cook for 15 mins, then remove the lid and cook for a further 15 mins or so, until slightly thickened.Step 4
Season with salt to taste; serve scattered with flat-leaf parsley. Leftovers will keep frozen in sealed containers for up to 3 months.