smoked aubergine, tomato and chickpea casserole

A dish where a few simple ingredients combine to produce something far greater than the sum of its parts – a gloriously satisfying, restorative and nutritious bowl of goodness.

3 aubergines
3 cloves garlic, finely chopped
1 litre vegetable stock
juice of ½ lemon
15 g fresh basil leaves, roughly chopped
2 400 g cans organic chickpeas, drained and rinsed
400 g can organic chopped tomatoes
½ tsp smoked sea salt (if not available use regular sea salt)
2 tbsp extra virgin olive oil, plus a little extra for serving

View the full recipe at The Circus Gardener’s Kitchen →