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Spiced chickpeas with aubergine

Spiced chickpeas with aubergine

Time

15 Minutes

Serves

2

Cuisine

Heat

Dietary:

Vegetarian

Making this recipe

Ingredients

  • 2 tablespoons sunflower oil
  • 1 white onion (roughly chopped)
  • 2 teaspoons mustard seeds
  • 1 small aubergine (cut into 1cm cubes)
  • 3cm piece fresh ginger (peeled and finely chopped)
  • 2 garlic cloves (peeled and roughly chopped)
  • 1 teaspoon Kashmiri chilli powder (2 teaspoons if you like it very spicy)
  • 1 x 400g tin chopped plum tomatoes
  • 1 x 400g tin chickpeas (drained)
  • Salt and black pepper

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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.

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