Aubergine and chickpeas curry

A perfect recipe you can make with pantry staples like chickpeas, tomatos and some spices. Aubergines never go wrong with chickpeas, lentils or fresh (frozen peas).

Ingredients

  • 1 aubergine, sliced into 2cm cubes
  • 1 tin of chickpeas
  • 1 tin of tomatoes
  • 1 tbsp of chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1tsp cumin powder
  • 1 tsp Gram masala.
  • Pinch of salt
  • 1 onion finely sliced
  • 6 garlic cloves diced
  • 1 handful of fresh coriander
  • 1/4cup sesmic seeds
  • 1/2 cup of tahini-based dressing
  • Naan, pita bread(optional) for serving

how to mak

  • Frist, roast the aubergine and cherry tomatoes; drizzle with olive oil, a pinch of salt and peppers and place in the oven. It will take 15-20 minutes but keep an eye as oven will vary.
  • In a large pan, add the onions in olive oil and cook for 5 minutes until the onion becomes soft now add garlic and give them a good mix.
  • Now add all spices, add chickpeas and a half tin of tomatoes and leave to simmer for 10 minutes gently.
  • When the sauce becomes thick, add roasted aubergine and cherry tomatoes and give a good stir and cook on low flame for about 5 minutes.
  • Now add fresh coriander. I like to drizzle over some tahini based dressing. You can make this dressing at home by simply adding some water and lemon juice.
  • serve this curry with naan or rice.
  • Enjoy.

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