Spiced Aubergine and Maafe Style Chickpea Stew
with Couscous and Crushed Peanuts
- Cereals containing gluten
- Wheat
- Peanut
- May contain traces of allergens
- Celery
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- Milk
- Mustard
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
A staple food in West Africa, maafe, also known as peanut or groudnut stew, is a warming bowl of flavour with base of vegetables. This vegetarian version uses chickpeas and tender aubergine, then finishes with a sprinkle of crushed peanuts for extra nuttiness.
Ingredients
1 unit(s)
Aubergine
(May be present: Celery)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
20 grams
Vegetable Stock Paste
2 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 sachet(s)
West African Style Seasoning
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
30 grams
Tomato Puree
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
180 milliliter(s)
Coconut Milk
40 grams
Baby Spinach
35 grams
Caramelised Onion Paste
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Trim the aubergine, then cut into roughly 2cm pieces. Pop them onto a baking tray.
c) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
a) Meanwhile, put the couscous in a large bowl.
b) Pour in the boiled water for the couscous (see pantry for amount), stir in half the veg stock paste, then cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the chickpeas in a sieve.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Heat a drizzle of oil in a large saucepan on medium heat. Add the garlic, West African style seasoning and tomato puree and fry for 30 secs.
b) Stir in the chickpeas and peanut butter, then cook for 30 secs.
c) Pour in the coconut milk, sugar and water for the sauce (see pantry for both amounts) and remaining veg stock paste.
d) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the caramelised onion paste and remove from the heat.
c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.
a) Once the aubergine is ready, stir it into the stew. Reheat if needed.
b) Share the couscous between your serving bowls.
c) Spoon over the stew.
d) Finish with a sprinkling of crushed peanuts.
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