Sweet, spicy smoky chickpea and aubergine stew made with our Gochujang Tomato & Sweet Onion Sauce piled on top of creamy hummus. Scoop it all up with golden toast – proper satisfying stuff.
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The Gochujang Tomato & Sweet Onion Sauce
Make a batch of this spicy-sweet gochujang sauce and you'll have the power to elevate any meal. It's perfect for stirring through noodles or jazzing up your favourite protein.
Make a batch of this spicy-sweet gochujang sauce and you'll have the power to elevate any meal. It's perfect for stirring through noodles or jazzing up your favourite protein.
Serves
2
Aubergine
Chickpea
Third of Gochujang Tomato & Sweet Onion Sauce
Hummus
Coriander
Spring Onion
Toasted Sesame Seeds
Sourdough
Olive Oil
Salt
Black Pepper
The Gochujang Tomato & Sweet Onion Sauce
Make a batch of this spicy-sweet gochujang sauce and you'll have the power to elevate any meal. It's perfect for stirring through noodles or jazzing up your favourite protein.
Make a batch of this spicy-sweet gochujang sauce and you'll have the power to elevate any meal. It's perfect for stirring through noodles or jazzing up your favourite protein.
Serves
2
Aubergine
Chickpea
Third of Gochujang Tomato & Sweet Onion Sauce
Hummus
Coriander
Spring Onion
Toasted Sesame Seeds
Sourdough
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
The Gochujang Tomato & Sweet Onion Sauce
Make a batch of this spicy-sweet gochujang sauce and you'll have the power to elevate any meal. It's perfect for stirring through noodles or jazzing up your favourite protein.
Make a batch of this spicy-sweet gochujang sauce and you'll have the power to elevate any meal. It's perfect for stirring through noodles or jazzing up your favourite protein.
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Step 1.
Heat the oven to 220°C fan.
Step 2.
Trim the aubergines and chop into 2cm chunks. Tip onto a baking tray lined with baking paper, drizzle with olive oil and season with salt. Slide into the oven and roast for 20–25 mins, until soft and golden.
Step 3.
Meanwhile, add the chickpeas and Gochujang Tomato & Sweet Onion Sauce to a saucepan. Pick the coriander leaves and set aside. Finely slice the corinader stems, then stir them through the chickpeas. Trim and finely slice the spring onion. Toast the sourdough.
Step 4.
Once the aubergines are cooked, tip them into the saucepan with the chickpeas. Set over a medium heat and stir until piping hot.
Step 5.
Spoon the hummus into shallow bowls and spread it out to make a base. Top with the stew, then scatter over the spring onion, coriander leaves and sesame seeds. Serve with the toast on the side and get stuck in.
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