Vegetarian Student Kitchen: A Persian-style Stew

Ingredients (serves 2 generously)

400g tin chickpeas, drained
2 aubergines, diced
200g sultanas
2 x 400g tins tinned tomatoes
1 red chilli, finely chopped
2 onions, julienned
2 garlic cloves, finely chopped or minced
1 cinnamon stick
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric
Pinch of salt
3 tbsp clear honey or agave nectar (vegan)
1 tbsp lemon juice
2-3 tbsp olive oil


1. Prepare the vegetables and set aside the sultanas in a bowl of water to soak
2. Heat the olive oil at a medium heat in a pan and then fry the cinnamon stick until it becomes fragrant
3. Add the cumin seeds and fry until they crackle
4. Add the onions, garlic and chilli and sauté until the onion goes translucent
5. Add the other spices and cook for one more minute
6. Add the aubergines and sultanas and stir so they are coated by the mixture
7. Add the tinned tomatoes, honey, salt and lemon juice and simmer for 30 minutes
8. Stir through the chickpeas and cook for another 5-10 minutes
9. Serve immediately


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