Portuguese-Style Vegetable Stew with Chickpeas and Tomatoes

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 large Aubergine
• 2 medium Courgette
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 2 Bay leaves
• 800 g Canned chopped tomatoes
• 480 g Canned chickpeas
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Warm the olive oil in a large pot over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
2. Cut the aubergine into 2 cm chunks and the courgettes into thick half-moons. Add both to the pot and cook for 8 to 10 minutes, stirring occasionally, until the vegetables start to take on colour.
3. Finely chop the garlic and stir it in for 30 seconds until fragrant. Add the sweet paprika and stir for 10 seconds so it blooms in the oil without catching.
4. Add the bay leaves and the chopped tomatoes, then bring to a gentle simmer. Partially cover and cook for 20 minutes, stirring now and then, until the aubergine is tender and the sauce looks richer.
5. Drain and rinse the chickpeas, then stir them into the stew. Simmer for 8 to 10 minutes until the chickpeas are hot and the stew is thick enough to coat a spoon; season with the remaining salt and the black pepper, then remove the bay leaves before serving.

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