The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea stew with baba ganoush
Our bespoke baharat spice mix brings the authentic flavours of the souk to this heart-warming dish – starring chickpeas in a smoky tomato sauce, served with babaganoush, a rich and creamy aubergine dip, herb-spiked rice and a zingy hit of lemon.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 200g baby tomatoes
- 1 handful of fresh coriander
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 3 garlic clove
- 230g chickpeas (Chickpeas, water, salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 aubergine
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 140g brown rice (100% Brown Rice)
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 unwaxed lemon
Nutritional Information
Calories: 563
Protein: 20g
Carbs: 85g
Fat: 6.5g
Ingredients
- 280g brown rice (100% Brown Rice)
- 2 onion
- 6 garlic clove
- 460g chickpeas (Chickpeas, water, salt)
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 aubergine
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lemon
- 400g baby tomatoes
- 1 handful of fresh coriander
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 554
Protein: 20g
Carbs: 82g
Fat: 6.5g
Chickpea stew with baba ganoush
Our bespoke baharat spice mix brings the authentic flavours of the souk to this heart-warming dish – starring chickpeas in a smoky tomato sauce, served with babaganoush, a rich and creamy aubergine dip, herb-spiked rice and a zingy hit of lemon.
Cook time:
40 mins
Cuisine:
Mediterranean
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Start the rice
- Cook the rice in boiling water for 25-30 mins, then drain.
Set the stew simmering
- Meanwhile, peel and finely dice the onions, peel and crush the garlic, and drain and rinse the chickpeas.
- Spritz a large non-stick frying pan with cooking spray then put it over a medium heat. Fry half the onions for 5-7 mins.
- Add the garlic, chickpeas and most of the baharat and cook for 2 mins.
- Tip in the passata, crumble inthe stock, pour in 300ml water and stir well. Simmer for 6-8 mins (8-10 for 4 portions) until the sauce coats the chickpeas.
Begin the baba ganoush
- At the same time, heat your grill to high.
- Dice the aubergines into 2cm cubes and put them on a baking tray lined with foil. Spritz with cooking spray and grill for 12-15 mins until soft and blackened.
Add some zing!
- Transfer the aubergines to a chopping board and roughly chop into a paste.
- In a mixing bowl, combine the aubergines with the yogurt, the juice from half the lemon (to taste) and the remaining baharat.
- Lightly season to taste with salt and mix well. Cut the remaining lemon half into wedges.
Bring everything together
- Halve the tomatoes, then roughly chop the coriander and parsley.
- Add the tomatoes and a quarter of each herb to the chickpeas, then lightly season to taste with salt. Stir the remaining onions and rest of the herbs into the rice.
- Serve the chickpea stew with the rice, baba ganoush and lemon wedges for squeezing.