Ingredients
- 2 large aubergines, cut into 3 cm chunks
- 4 tbsp olive oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp garam masala
- ½ tsp chilli powder
- 400 g tin chopped tomatoes
- 400 g tin chickpeas, drained
- 200 ml coconut milk or water
- A handful of coriander and a squeeze of lemon, to serve
Method
- Roast the aubergine: heat the oven to 220°C (200°C fan). Toss the aubergine with 2 tbsp of the oil and a pinch of salt, spread out on a tray and roast for 25 minutes, until golden and soft.
- Make the sauce: meanwhile, heat the remaining oil in a pan, add the cumin seeds for 30 seconds, then the onion for 10 minutes. Add the garlic, ginger and spices and cook for 1 minute. Add the tomatoes and simmer for 10 minutes.
- Combine: add the chickpeas, coconut milk and roasted aubergine and simmer for 10 minutes.
- Serve: season, add lemon and coriander, and serve with rice or flatbreads.
Why it's good for you: Aubergine's deep purple skin is rich in nasunin, an antioxidant, and its fibre is good for the gut. Roasting it first gives a silky texture without needing lots of oil. Chickpeas make it a filling, protein-rich meal.
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