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Smoky Chipotle Aubergine and Black Bean Stew

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.