Method

Spiced chickpeas with aubergine…a great side dish to our Kashmiri Lamb!

Step 1

Put 2 tablespoons of sunflower oil in a large frying pan over a medium to high heat. Add the onion and mustard seeds and fry for a few minutes until the onion starts to soften.

Step 2

Add the aubergine, ginger and garlic remembering to stir regularly to prevent any burning or catching.

Step 3

When the aubergine starts to soften add 1 teaspoon of Kashmiri chilli powder (2 teaspoons if you like it fiery!) and stir. Pour the tomatoes and chickpeas into the pan. Bring to a simmer.

Step 4

Cook for another 10-15 minutes. Season with salt and pepper. Keep this warm until required.