Aubergine and Chickpea Curry
Aubergine and Chickpea Curry

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, aubergine and chickpea curry. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Aubergine and Chickpea Curry is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Aubergine and Chickpea Curry is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have aubergine and chickpea curry using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine and Chickpea Curry:
  1. Make ready 2 tbsp Extra Virgin Olive Oil
  2. Prepare 2 tsp mustard seeds
  3. Take 1 large Diced Onion
  4. Make ready 4 clove Garlic (to taste) or garlic paste
  5. Make ready 5 medium Fresh Tomatoes or tin of chopped tomatoes
  6. Make ready 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
  7. Get 1 large Cubed Aubergine
  8. Prepare 1 can White Chickpeas
  9. Prepare 1 tsp Ground Turmeric
  10. Prepare 2 tbsp Fresh Lemon
  11. Make ready 1 tsp Paprika
  12. Make ready 1 tsp ground cumin
  13. Make ready 1 tsp ground ginger (or fresh)
  14. Prepare 1 sprinkle of fresh coriander or 1 tsp of ground
  15. Make ready 2 tsp Garam Masala
  16. Take 1/2 cup plain natural yoghurt (if required)
  17. Prepare 2 tsp Salt (or to taste)
Steps to make Aubergine and Chickpea Curry:
  1. Heat the oil in a pan and add the mustard seeds, fry until they pop. Then Add the diced Onion and salt and sauté until they are translucent and soft.
  2. Add the garlic, and tomatoes and soften. If you are using fresh tomatoes add a little water, 1/4 cup, if you are using tinned there should be enough liquid. Then add the Chillies.
  3. Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice
  4. Add the Cubed Aubergine and Chickpeas and coat it in the sauce, then add just enough water to cover, about 1/4 to half a cup if it's looking a bit dry.
  5. Leave to cook on a high heat stirring occasionally, the size of the diced aubergine will depend on the cooking time, just keep checking on the firmness depending on how soft you like the aubergine.
  6. When the water is almost boiled away you should be left with some nice tender Aubergines and soft chickpeas, you can then crush some of the chickpeas into the Masala sauce to thicken it.
  7. Take off the heat once your Masala sauce has thickened and sprinkle over the Garam Masala and some coriander and leave for a few minutes to rest. When you come back, stir and it's ready to serve!

So that is going to wrap it up with this special food aubergine and chickpea curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!