ropa vieja (spanish aubergine and chickpea stew)

• 100g chickpeas, soaked overnight and boiled for 30 - 60 mins until tender, drained 
  OR 400g tin of chickpeas, drained
    

• 6 tbsp olive oil
• 1 aubergine
• 1 pack vegetarian sausages, cut into thick slices
• half a cup soy meat cubes, soaked for 30 mins, drained
• 1 tbsp plain flour
   

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 1 red pepper, chopped
• 400ml tin chopped tomatoes
• 400ml vegetable stock
• 1/2 tsp ground cumin
• 1/2 tsp ground allspice
• large pinch of ground cloves
• 1/2 tsp cayenne pepper
• 6 medium new potatoes, quartered
• fresh mint leaves, to serve

cut the aubergine into bite size chunks, salt and leave to drain in a colander for an hour. rinse and pat dry with kitchen towel.

heat 4 tbsp olive oil in a large frying pan and fry the aubergine cubes until brown on all sides.

squeeze excess liquid from the soy cubes and coat them in a little flour. use 2 tbsp olive oil to frythe soy meat and vegetarian sausages until brown.

put 2 tbsp olive oil in a large casserole and fry the onion, garlic and red pepper on medium heat until softened. add the tomatoes, stock and all the spices. add the potatoes and simmer until the potatoes are almost done. add more seasoning if necessary.

add the fried aubergine, vegetarian meats and chickpeas and simmer for a couple of minutes until everything is heated though and the potatoes are done. add more stock or water if necessary. (the dish should be almost solid).

serve with chopped fresh mint.