Why This Supports Heart Health & Cholesterol

• Chickpeas provide soluble fibre and resistant starch, improving glycaemic control and reducing hepatic triglyceride production.
• Aubergine contains nasunin, an anthocyanin that protects lipids from oxidative damage.
• Extra virgin olive oil is rich in polyphenols that reduce oxidised LDL and improve HDL functionality.
• Garlic has modest cholesterol-lowering effects and improves arterial elasticity.
• This dish supports LDL reduction, triglyceride lowering and endothelial resilience.

Ingredients (Serves 4)

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 aubergine, diced
1 tsp smoked paprika
1 tsp ground cumin
2 tins chickpeas, drained
400g chopped tomatoes
1 tbsp extra virgin olive oil (to finish)
Fresh parsley

Method

Heat olive oil and soften onion 5 minutes.

Add garlic, aubergine and spices and cook until lightly browned.

Add chickpeas and tomatoes. Simmer 20 minutes until thickened.

Finish with extra virgin olive oil and chopped parsley before serving.