[Low-Carb] NZ Eggplant & Chickpea Courgette Noodle Stew

While the eggplant is roasting, drain and rinse the chickpeas (see ingredients). Finely chop the garlic. Roughly chop the silverbeet.

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the tomato paste, garlic & herb seasoning, garlic and chickpeas and cook, stirring, until fragrant, 2-3 minutes. Add the water, vegetable stock powder and a pinch of salt and pepper. Bring to a simmer and cook until reduced, 5-8 minutes.

While the stew is simmering, heat a large frying pan over high heat with a drizzle of olive oil. Add the courgette noodles and cook until just softened, 2 minutes.

To the stew, add the silverbeet and stir until wilted, 1-2 minutes. Add the roast eggplant, courgette noodles and 1/2 the grated Parmesan cheese. Stir to combine and season to taste.