This article features a recipe for smoky aubergine with tomato and chickpeas, a hearty and flavorful dish from Annie Rigg’s cookbook Eat More Vegan. The recipe involves roasting aubergines and peppers, sautéing onions, garlic, and cumin, and combining them with chipotle, tomatoes, and stock to create a rich and smoky stew. The dish is entirely plant-based and can be served with couscous, rice, or flatbreads, garnished with coriander and lemon zest for a bright finish.

To make the smoky aubergine with tomato and chickpeas, soak chipotle chillies, cook onions, peel and chop tomatoes, roast aubergines and peppers, and combine them with the sautéed ingredients, chickpeas, and vegetable stock. Simmer everything until it forms a thick and flavorful stew. This dish is perfect for cozy dinners and pairs well with a crisp salad or pickled side dish, offering a satisfying and warming plant-based meal option.