This is the first time that I have tried making a fat-free chilli. I’ve found is that it was actually very straightforward and enjoyed experimenting with the different ingredients. This works just as well with rice or in wraps or even with both, combined with cheese, to make burritos.
2 medium aubergines, diced to 1cm cubes
1 large onion, roughly chopped
3 cloves garlic, crushed
1 green chilli, deseeded and finely chopped
2 sticks of celery, finely chopped
100g green lentils
2 large tomatoes, chopped
1 tin chopped plum tomatoes
1 tin chickpeas
1 tbs tomato purée
1 tsp sweet smoked paprika
1 tsp oregano
300ml hot vegetable stock from bouillon
1 small handful coriander, roughly chopped
1. Put the diced aubergine in a colander and lightly sprinkle with salt. Leave for 30 minutes to bring out the juices. Drain and set aside.
2. In a large frying pan or wok, add the onion, garlic, chilli and celery and half of the stock and simmer gently for 5 minutes.
3. Add the aubergine cubes, the remaining stock, and all the other ingredients, except the coriander. Bring to the boil then gently simmer for 25 minutes.
4. Add the coriander, stir gently and serve.