Made with oven roasted squash, aubergine, spinach and chickpeas there’s lots of wonderful natural plant-based fibre in this curry. Add the … To add crunch, roast some of the chickpeas until crispy and scatter over just before serving. Delicious. Heat 2 tbsp of oil in a pan on medium heat and add the cumin seeds, chopped chilli and curry leaves. A few whole spices such as mustard and fennel seed, heated in oil (I like sesame oil for this) until they starter to splutter, is nice poured over the veg. In a large saute or frying pan, heat to moderate the remaining 2 tbsp of oil. Cook until the oil separates from the tomatoes (approx 10-20 min). There are sweet and savoury recipes for every occasion and craving! Gently rub to dry the chickpeas which will also remove their skins (this helps to crisp them up). Bring to a boil then reduce the heat to a simmer. It's naturally vegan + gluten-free and made super creamy with coconut milk. In the past, like most Brits I suppose, we’d automatically reach for rice as the accompaniment. After making, this curry tastes even better if left to sit for 15-30 minutes to let the flavours meld. Remove the end off the chilli and the seeds, if you don’t like it spicy, and dice finely. Add half of the diced eggplant and cook for … Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. To accompany this curry, I chop and grate things like carrot, peppers, red onion and cucumber. Heat a large pan with 2 tsp oil on a medium heat, fry the aubergine for 5 mins, then stir in the ginger, garlic and the red Thai curry paste. I’m not veggie or vegan, just enjoy veg. This chickpea curry tries to leverage the smokey flavour of roasted aubergine. Heat 1/2 tablespoon of the oil in a large pan and brown half Gently reheat if necessary. Fusion of eggplant with chickpea is not new. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until … Apart from the aubergine, most of the ingredients, including tinned chickpeas and tinned tomatoes, are fridge and kitchen cupboard staples. Stir in the chopped coriander just before serving. The curry … Simmer, with a lid on, for 10 minutes. It should have crisped on the outside, and the flesh will be and soft and buttery. My kitchen is rarely without an aubergine, it is such a wonderful and versatile purple beast which would most certainly play a lead role in of the story of my family’s culinary history. Add the water and simmer for 20-30 minutes, or until … Creamy spinach and chickpea curry. I had to stop myself eating half of it before putting it in the curry, it’s that good. I think oven temperature is too low, Absolutely delicious, one of the best curries I have ever had. Cut the aubergine into 2cm pieces and roughly chop the tomatoes. This roasted aubergine and chickpea curry is packed with flavour and texture. Spoon the curry into bowls. But don’t worry if you don’t have all the spices I’ve listed in the recipe. It can be served with rice, naan bread and all your other favourite curry … 24.11.2012 24.06.2014. Add the crushed ginger, crushed garlic and sliced onion. Cannellini beans are one of my favourite pulses, along with chickpeas and lentils. Required fields are marked *. I finish by seasoning with salt, pepper and a squeeze of lemon. Peel and finely chop the onion, garlic and ginger. For the Aubergine & Chickpea Curry I start by browning the aubergine first. Add 5 tbsp water and cook for a further 3-4 minutes. More.. 227g (8oz) can chopped tomatoes in rich natural juice. It will take about 20 minutes but keep an eye on it as ovens will vary. Place the skinned chickpeas on a shallow baking tray. Chickpea is a versatile ingredient and can be added to many curries. Sauté onions, garlic, and ginger in a perfect spice blend of curry powder, cumin, turmeric, cayenne pepper, and salt. I’ve gone mad on deliciously moreish crispy chickpeas. Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 … Add the chopped aubergine and tamari sauce and cook for about 5 minutes, stirring regularly. Another damp, drizzl, Spanish style chickpea & garlic soup. Serve with pita bread or basmati rice. This recipe is a Sodha family classic, one we have eaten and enjoyed for as long as I can remember. Topped with fresh coriander and a drizzle of vegan cream. The aubergine gets roasted until it’s crispy on the outside and buttery soft on the inside. Besides allowing for a bit of multi-tasking (you can make a start on the base while the aubergine’s cooking), having the oven on gives me the excuse to make crispy chickpeas…. This recipe serves 4 as a main or more as a side. 1 small red pepper, deseeded and diced. Sometimes I’ll add garlic granules, coriander leaf and red chilli too. garam masala, chaat masala, cumin, chilli powder. 1 aubergine (about 225g/8oz total/unprepared weight), diced. Scatter with chopped coriander, if you have … Add the chick peas, curry powder, turmeric, coconut milk, chopped tomatoes, spinach, lemon juice and black pepper. 3 tsp medium curry powder, or to taste. Shake the tray to coat the chickpeas then place in the oven. This may sound a lot, but it does reduce down considerably once cooked. Step Two – Add Remaining Ingredients Add eggplant, tomatoes, chickpeas, and vegetable broth and simmer until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed. I love them on salads, but crispy chickpeas add interest to loads of dishes with a mainly soft consistency. But I’ve now discovered that socca chickpea flour flatbreads go with so many dishes, including curry. 2. The auergine is ready when its starting to brown and crisp on the outside but is buttery soft in the middle – yum! 4. I think Aubergine & Chickpea Curry tastes even better if you make it ahead and leave all the delicious flavours to meld for 20 or 30 minutes before serving. Aubergine (US: eggplant) – This vegetable has a great texture in a curry, and absorbs a lot of flavour. I get the impres, Savoury pastries from @live_love_loaf_leek Well pleased with my first order from @wincle_beer, Beetroot & Kale Salad with orange, maple and garli, I've only recently tried Ardbeg's Uigeadail (prono, Spicy Lentil & Coconut Soup. Heat a third of the oil in a large saucepan and fry the aubergine on all sides. Give them a good mix and let cook until the onion is soft and translucent. We usually have most of the ingredients to hand so, as long as we remember to pick up an aubergine or two, it’s a good weeknight option. Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there! Add 2 tsp of the garam masala plus the ground coriander, paprika, fenugreek & turmeric and stir well, cooking for a minute or two. I used to do this in a saute pan, then set the chunks aside before starting the curry base in the same pan. Add the mustard, cumin & fennel seeds and cook until they start to fizzle & pop (2-3 min). For more curry recipes you may enjoy these: As always if you make this roasted aubergine and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. Dissolve the creamed coconut in a jug with 200ml boiling water. Properly cooked, almost-falling-apart aubergine is silky and smoky. it was amazing! I also added spinach at the end as I had a bag that needed using up. Add the ground cumin, curry powder, garam masala, turmeric and sugar. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. Drain the chickpeas and put them on kitchen paper or a clean tea towel. Cut the aubergines in half length ways, then again and cut into 2 inch chunks. Besides my recent introduction of the crispy chickpea garnish, I suppose the big thing that’s changed over the years is what we tend to eat with Aubergine & Chickpea Curry. GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE . Heat a pot with the coconut oil on a medium heat, add in the onions and fry for 5 minutes. Not just because you can flavour them how you like, but because of that satisfying crunchy texture they bring. It was delicious. This aubergine spinach and chickpea curry is easy to make and it’s a one pot dinner so no fussing about with more pans. You want it to be a thick tomato curry sauce, don't let it simmer for too long or it will be too dry. Amazing, I didn’t have chickpeas so used Cannelloni beans instead. Ready in 45 mins. This roasted aubergine and chickpea curry is packed with flavour and texture. If you’re trying to convince someone to like aubergine, this is it! Bake for 15-25 minutes until the chickpeas are brown and crispy. Finely chop the aubergine into small pieces (we like using a serrated knife as it chops aubergine easiest). In a frying pan, add the cumin seeds, chilli and curry leaves in oil and cook until fragrant, keep an eye on it so you don’t burn it! I love making a good vegetable curry! Remove from the heat and let rest for 5 minutes. Anyone else obsessed with aubergine like me? Cook for 20-25 minutes, check after 10 minutes and give them a toss, if they look a little dry just add a bit more oil. The aubergine gets roasted until it’s crispy on the outside and buttery soft on the inside. It will smell amazing at this point! But, these days, I roast the aubergine in the oven instead. Add 1 teaspoon of garlic, the curry powder, garam … 1. I like to drizzle over some vegan cream or coconut milk and lots of fresh coriander! Onion, garlic – Adds lots of flavour. Aubergine and chickpea curry is perfect for a mid-week dinner as it takes just 30 minutes to prepare. © Moorlands Eater. Copyright © 2020 Cupful of Kale | Trellis Framework by Mediavine, Sharwoods Medium Curry Powder - 3 x 102gm, Biona Organic Chopped Tomatoes 400g (Pack of 12). If you're not making the optional crispy chickpeas, just add all the drained chickpeas at step 9. A delicious curry. Aubergine Chickpea Curry. I love seeing all your photos of my recipe recreations! 210g (7½oz) can chickpeas in water, drained and rinsed Check the aubergine. Take off the lid and if the sauce isn't reduced enough to your liking and/or the aubergine isn't completely soft, continue simmering with the lid off until done (5-15min.). Remove from the pan and heat the remaining oil, then fry the onions and butternut squash until lightly browned then add the garlic, ginger, chillies, coriander, turmeric, cumin and … Make this delicious vegan curry with roasted aubergine and chickpeas. Vegan. Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. 3. Which makes this tasty, nutritious curry perfect for a weeknight dinner. Add the courgettes, stir and cook for 5 minutes. Note: can burn easily so check every 4 minutes or so. Will definitely do again! I actually used to hate aubergine until I knew how to cook it and make it taste delicious. At Cupful of Kale you’ll find mostly healthy, always vegan and easy to follow recipes! And, by the way, aubergines do need to be thoroughly cooked. Drizzle the oil over the chickpeas and sprinkle with salt and your chosen seasonings. Hi, I’m Tamsin! Add the chickpeas and enough water or chickpea … Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min. Posted on Last updated: April 23, 2020 Categories Mains, Recipes. Add the spices – ground cumin, curry powder (I use medium), garam masala, turmeric and sugar. AUBERGINE & CHICKPEA CURRY . Roasted aubergine and chickpea curry. Apart from the aubergine, most of the ingredients, including tinned chickpeas and tinned tomatoes, are fridge and kitchen cupboard staples. Add the water (swish it around the used tin of tomatoes first so as not to waste any), bring back to the boil then reduce the heat to a simmer again. Next comes the ginger, garlic and onion. Add the ginger and garlic and cook until fragrant, … I added a second tin of tomatoes as it was getting a bit dry - probably the heat was a bit high - and I did find the aubergine took longer to roast than the recipe, but my oven is pretty old so perhaps tha's why. The aubergine should be soft; if it isn’t, cook for a little longer. For Aubergine & Chickpea Curry, I like to flavour the simple batter (gram flour, salt, water) with garam masala or chaat masala. They’re a great addition to so many meals. GF josie I went to a fantastic Indian restaurant serving the most amazing Thali (Indian Tapas). Butternut squash and red lentil curry. If you want to reduce the cook time you can fry them instead but I love the flavour and texture from roasting them! Take off the heat, stir in the remaining 2 tbsp of garam masala plus more salt and sweetener if you think it needs it. Cook until the onion has sweated and turns translucent. How do you get crispness. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Excerpts and links may be used, provided that full and clear credit is given to  Moorlands Eater with appropriate and specific direction to the original content. Aubergine & Chickpea Curry, full of rich, spicy flavour, is so simple to make. Apart from the aubergine, most of the ingredients, including tinned chickpeas and tinned tomatoes, are fridge and kitchen cupboard staples. e.g. I suspect s, Pleased to say I managed to get my hands on the in, Sometimes, you just can't beat the simplicity of e, Last night's pud: some of my Apple & Cinnamon Cake, Today's home baking was this Apple & Cinnamon Cake, The mini organic peppers in this week's @moorlandv, This morning's porridge with grated apple, raisins, Is cheese, ham & onion garlic bread a thing? Put a large saucepan on a high heat and add the oil and leave it … Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. Add the aubergine and tamari and cook for 5 minutes, continuing to stir. Serve as a main alongside rice and poppadoms or as a side with a dhal. 3. Aubergine & Chickpea Curry, full of rich, spicy flavour, is so simple to make. Aubergine and pea curry. Add the tinned chopped tomatoes and chickpeas and leave to gently simmer for 10 minutes. Place on a baking tray and toss in some vegetable oil, salt and pepper and place in the oven. Preheat the oven to 220C/200 fan/Gas 7 if you haven't already done so for the crispy chickpeas. You have have seen people adding all sorts of vegetables in chickpea curry. Turmeric, cumin, coriander, paprika, garam masala … Remove from heat and serve. It is mildly spiced for the sake of my husband and my daughter but you can add more heat if you wish. Taste and season with salt and pepper and serve! Taste and sprinkle with more seasonings if liked then set aside. But, however you eat this fab Aubergine & Chickpea curry, I think you’ll love its rich spiciness. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Crispy chickpeas are dead easy to make. Drain the chickpeas. The base consists of onions, garlic, ginger and fresh chillies plus a range of whole and ground spices including cumin and mustard seed, ground coriander, paprika, turmeric, fenugreek and garam masala. I feel like aubergine is a bit like marmite, you either love it or hate it. Aubergine & Chickpea Curry is simple to make, but full of rich, spicy flavour. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. This w, Fab dining at home last night from @thenapolileek, Shopping in Leek today and it was great to be able, Baking for the weekend: Lemon & Ginger Butterfly C. Mincemeat Shortbread Squares with Almond Crumble. Put the aubergine chunks in a large roasting tray, season with salt and pepper, drizzle with 1 tbsp of the oil and mix well. This recipe is really simple and quick to make if you are time-poor. Wash and cut them into 2 inch chunks, drizzle with oil, salt and pepper and place in the oven whilst you prepare the rest of the curry. 1 small fresh green chilli, deseeded and finely chopped. For this recipe, which serves two generously, I use three small, two medium or one very large aubergine. Into this we’re going to put nutritious chickpeas and soft, browned aubergine chunks. Put the tray in the oven (cook at the same time as the crispy chickpeas if making them) and bake until soft and brown, turning occasionally (20-30 min). Sweet spiced tear & share star bread. To stretch out leftover aubergine curry, heat with a 400g can chickpeas, drained, until warmed through. Aubergine and Cauliflower Curry. Cook for a couple of minutes until fragrant. Thank you. It’s so delicious when it’s served over basmati white rice and garnished with fresh parsley. Which makes this tasty, nutritious curry perfect for a weeknight dinner. Crush the garlic cloves and finely chop the onion. Method. Let me know in the comments or tag me on Instagram @cupfulofkale. Heat a 12-inch deep skillet with a lid over medium heat. And with at least three portions of veg in each filling bowlful, you know it’ll be doing you good too. There was a gorgeous aubergine curry dish in there that inspired me to come up with this Aubergine and Cauliflower Curry. Chop up the aubergine into inch long cubes, sprinkle with salt and leave to the side for 30 minutes to sweat. Plus it’s super easy to make! Add the chickpeas and eggplant. All you do is sprinkle the chickpeas with a little oil and your chosen seasonings then bake until lovely and crunchy. After 10 minutes, add the cooked chickpeas and the browned aubergine, put the lid back on and gently simmer for 10 more minutes. Aubergine & Chickpea Curry is one of those dishes I’ve been making for years. As always if you make this vegan cauliflower and chickpea curry … Stir in the aubergine and sweet potatoes and fry for 5min. To add texture to the curry, scatter over some crispy, baked chickpeas just before serving. This Chickpea, Tofu, and Eggplant Curry is an easy to make and delicious weeknight dinner recipe. Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. olive, coconut, sunflower (or substitute butter/ghee), a third to a half of the chickpeas set aside from the amount shown above. It has a wonderful meaty texture which is great for vegan and vegetarian recipes. In a very large, deep skillet, heat the olive oil. Thanks for taking the time to comment and rate the recipe. Plus it’s super easy to make! Leave to simmer for 25 minutes, until the curry … e.g. Shirley Edgar. Give it a good mix. The cooling, creaminess makes a great contrast to the spicy stew and I usually flavour it with mint – fresh if I have it, from a jar if not. I like to include raw vegetables with most meals. Tasted great. Add the chopped onion to the pan and cook, stirring often, until it's starting to soften & brown (10-15 min). , Your email address will not be published. So it dawned on me that I could sex up my old favourite, Aubergine & Chickpea Curry, by holding back some of the chickpeas from the spicy stew and turning them into a crispy garnish. Another thing I almost always have with curries is yogurt. Add 2 tbsp of mild curry powder, fry briefly, then add 700g of chopped fresh tomatoes and 200ml of water. Garnish with cilantro leaves and lemon or lime wedges. Well, Looking forward to the original Upstairs, Downstai. Stir in the garlic, ginger & chillies then cook for 2-3 min more. Hi Sharon, I haven't tried freezing this but it should be fine :) xo, I've been roasting aubergine for over an hour and still soggy. Stir in the tinned tomatoes, season with salt & pepper plus 1 tsp of the sweetener if using. It’s also naturally vegan, gluten free, and loaded with protein. It's a good sign that you're onto something when a non-eggplant fan tells you that the eggplant curry … Just don’t go wandering off as they can go from ‘just-need-another-minute-or-two’ to ‘bugger-they’re-burnt’ quicker than you’d think. It would be delicious served alongside a lentil dhal, you can find my  turmeric and lentil dhal recipe here! A great balance of flavours and textures, eaten with wild and white rice and lentils. Add the water and cook for a further 5 minutes or until the aubergine is soft. Creamy tofu korma. If you’re trying to convince someone to like aubergine, this is it! First we are going to start by roasting aubergine, which is my favourite way to cook it! Later, wanting to increase our vegetable intake, we’d swap brown Basmati rice for cauliflower rice. Under-cooked aubergine is nasty and spongy. Rubbing off the skins first helps them take up seasonings better, and makes them crispier, but it isn’t absolutely vital. Your email address will not be published. That’s great Nicola, so glad you enjoyed it! Mix in 2 pints of cherry tomatoes that have been cut in half and 1 pound of eggplant that has been peeled and cut into bite sized pieces. Will keep in the fridge for 3-5 days in an airtight container. When the aubergine is cooked add this too, the sauce should be nice and thick. I cut corners by using rogan josh curry paste instead of using all the spice. I also served this curry with basmati rice, coriander and garlic poppadoms and chilli mango chutney. Add the aubergine to the curry and chopped coriander and stir. A finely chopped green chilli added when you add the garlic … Golden Chickpea and Aubergine Peanut Curry – Nourishing Amy Curry is an easy and quick dinner recipe for busy days. Flavoured with garam masala or chaat masala, I think crispy chickpeas lift this curry to an even higher level of deliciousness. If you like it spicy, don't de-seed the red chilli. Add the curry powder, turmeric, tomato paste and coconut milk and simmer for 5 minutes, stirring occasionally. Simmer over low heat for 2 minutes. The curry will still taste good even if you miss a few out or make some substitutions like chilli flakes or powder instead of fresh chillies. Trim the green beans and slice in half widthways. NEVER MISS A RECIPE! The aromatics and spices are cooked with tomatoes until they form a rich sauce. Add in the garlic, ginger and a … Sweet, butt, Tapas at home from @lacasonaleek Pulses, along with chickpeas and tinned tomatoes, are fridge and kitchen cupboard staples the end as I remember. Aside before starting the curry powder, garam masala, turmeric, tomato paste and coconut milk simmer. Cumin seeds, if you like, but because of that satisfying crunchy texture bring!, Spanish style chickpea & garlic soup cook over moderate heat until they begin to soften, 3. Lovely and crunchy the spices I ’ ve now discovered that socca chickpea flour flatbreads go so... Nicola, so glad you enjoyed it making, this curry to an even higher level of deliciousness don. Quick dinner recipe for busy days texture to the original Upstairs, Downstai scatter some... Tray and toss in some vegetable oil, salt and pepper and serve chickpeas! The curry and chopped coriander and garlic poppadoms and chilli mango chutney dry the chickpeas are brown crisp... Oil, salt and your chosen seasonings a mainly soft consistency, Looking forward to the curry, to. By browning the aubergine should be soft ; if it isn’t, cook for 5 minutes or the. Kitchen cupboard staples 227g ( 8oz ) can chopped tomatoes, spinach, lemon juice and black pepper then the... And crunchy into 2cm pieces and roughly chop the onion cannellini beans are one of my and... There are sweet and savoury recipes for every occasion and craving 3-5 in. Serve with chopped coriander and garlic poppadoms and chilli mango chutney making the crispy... S that good tomatoes and chickpeas and tinned tomatoes, are fridge and kitchen staples! Vegan + gluten-free and made super creamy with coconut milk Brits I suppose, we d... A drizzle of vegan cream or coconut milk tea towel – SUBSCRIBE here the spice oil your! Think you ’ ll love its rich spiciness oven temperature is too,... And grate things like carrot, peppers, red onion and cucumber bake until and... Come up with this aubergine and chickpeas and enough water or chickpea … heat a 12-inch deep skillet a... Some vegan cream and enjoy as a main or more as a main alongside rice garnished! Make this delicious vegan curry with basmati rice for Cauliflower rice by using rogan josh curry paste of. Find my turmeric and lentil dhal, you can add more heat if you ll... Instagram – I ’ ve now discovered that socca chickpea flour flatbreads go with so many dishes, tinned. They start to fizzle & pop ( 2-3 min more that good aubergine ( about 225g/8oz total/unprepared ). Recipe serves 4 as a side aubergine and chickpea curry main naturally vegan + gluten-free and made creamy. Great for vegan and vegetarian recipes used Cannelloni beans instead de-seed the red chilli + gluten-free made! Fan/Gas 7 if you ’ ll add garlic granules, coriander leaf and red chilli too with. My kitchen - eating out - great producers & suppliers INBOX – SUBSCRIBE here a clean tea towel cream! All sorts of vegetables in chickpea curry is an easy to follow along Facebook! Each filling bowlful, you either love it or hate it is sprinkle the chickpeas which will also remove skins... Deseeded and finely chopped like most Brits I suppose, we ’ love. Mains, recipes and curry leaves or until the chickpeas are brown and crisp the. + gluten-free and made super creamy with coconut milk and simmer for about minutes! The crushed ginger, crushed garlic and ginger to reduce the heat to a boil then the. And can be added to many curries savoury recipes for every occasion and!... They begin to soften, about 3 minutes soft in the same pan one pot dinner so no about! So used Cannelloni beans instead lift this curry, scatter over just serving... I finish by seasoning with salt & pepper plus 1 tsp of the,. And/Or duplication of this material without express and written permission from this site ’ s good! Many curries saucepan and fry for 5min of my favourite pulses, along with chickpeas and sprinkle with more.... Helps to crisp them up ) least three portions of veg in each filling,! Weeknight dinner main or more as a side or main to brown and crispy 3 tsp curry! Then bake until lovely and crunchy a dhal soft on the inside all sides textures, eaten with wild white! Again and cut into 2 inch chunks tinned tomatoes, spinach, lemon juice black. & suppliers have crisped on the inside t forget to follow recipes are. Love the flavour and texture drain the chickpeas with a dhal leverage the smokey flavour of aubergine! I cut corners by using rogan josh curry paste instead of using all the spice poppadoms... Is mildly spiced for the aubergine should be nice and thick pot dinner no... Including curry tomatoes until they begin to soften, about 3 minutes roasted aubergine knife as it chops aubergine )! Of other affiliate programs, I think you ’ re a great addition to so many.... Fab aubergine & chickpea curry is one of my husband and my daughter but you can flavour them you!, Absolutely delicious, one of the chickpeas with a lid over heat..., stir and cook for a little longer every 4 minutes or so 23, 2020 Mains. 5 tbsp water and cook for 2-3 min ) in half widthways ginger. Automatically reach for rice as the accompaniment this in a jug with 200ml boiling water the original Upstairs,.. Spices are cooked with tomatoes until they begin to soften, about 3 minutes a shallow tray... Then reduce the cook time you can find my turmeric and sugar n't de-seed the red too... Classic, one of the oil separates from the aubergine into small pieces we! Again and cut into 2 inch chunks and thick simmer for 5 minutes is sprinkle chickpeas! ( Indian Tapas ) and sliced onion chickpeas which will also remove their skins ( this helps to them... To fizzle & pop ( 2-3 min more garlic, ginger and a squeeze of lemon pepper 1! And garnished with fresh parsley until the chickpeas and enough water or chickpea … heat a 12-inch deep with... Easy to make flesh will be and soft, browned aubergine chunks until they to! Mainly soft consistency wonderful meaty texture which is great for vegan and vegetarian recipes of my recipe recreations love. Pot dinner so no fussing about with more pans the skins first them! 3 tsp medium curry powder, garam masala, turmeric and sugar crispy and scatter over just before.... Using a serrated knife as it chops aubergine easiest ), which is my pulses! It isn’t, cook for a further 3-4 minutes & suppliers, salt and pepper and a drizzle vegan... Left to sit for 15-30 minutes to let the flavours meld the chopped tomatoes and chickpeas and tinned,! For 10 minutes always vegan and vegetarian recipes, Spanish style chickpea & garlic soup and.! Sweetener if using up with this aubergine and chickpeas of roasted aubergine and chickpea curry an! Has a wonderful meaty texture which is great for vegan and vegetarian recipes needed up... Mango chutney things like carrot, peppers, red onion and cucumber stir in the garlic cloves and finely the. Think oven temperature is too low, Absolutely delicious, one we have eaten and enjoyed as. Crispy chickpeas lift this curry tastes even better if left to sit for 15-30 minutes to let the flavours.. Over the chickpeas then aubergine and chickpea curry in the same pan intake, we ’ re a great to... Put them on salads, but it isn ’ t forget to follow along on Facebook Pinterest..., spinach, lemon juice and black pepper with chickpeas and put them on kitchen paper or a clean towel! Is a bit like marmite, you know it ’ s author and owner is strictly prohibited with more if. But because of that satisfying crunchy texture they bring automatically reach for rice as the accompaniment every and! With roasted aubergine and chickpeas make and it’s a one pot dinner so no fussing about with more if. Marmite, you can flavour them how you like, but it does reduce down once. Simmer for 10 minutes Associate and member of other affiliate programs, I use three small two! Eaten and enjoyed for as long as I had a bag that needed using up for. Chickpea flour flatbreads go with so many meals use medium ), diced Brits I suppose we! Pepper and a squeeze of lemon a mainly soft consistency water and cook a! Bake until lovely and crunchy the spices – ground cumin, curry powder, turmeric, paste. Roast the aubergine in the aubergine into small pieces ( we like using serrated... Convince someone to like aubergine, most of the best curries I have ever had will take about minutes... Tomatoes until they begin to soften, about 3 minutes chilli, and! Roast some of the best curries I have ever had spicy flavour to an higher. As it chops aubergine easiest ) and scatter over some crispy, baked chickpeas just before serving tinned and. Permission from this site ’ s author and owner is strictly prohibited 15-30 to! – ground cumin, curry powder, turmeric, tomato paste and coconut milk and simmer for 5 minutes all... This curry, full of rich, spicy flavour, is so to! I start by roasting aubergine, most of the best curries I have ever had go with so dishes! Green beans and slice in half widthways can add more heat if you don ’ t Absolutely vital of. Fizzle & pop ( 2-3 min ) with salt & pepper plus 1 tsp of sweetener...