Aubergine Chickpea And Tamarind Stew

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Aubergine, chickpea, and tamarind stew

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Steps

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Preheat the oven to 190c / gas 5.

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Cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through.

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Heat the olive oil in a heavy-based pan large enough to hold all the ingredients , and gently fry the onion , garlic , and whole chilli in it for 10 minutes until softened , stirring occasionally.

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Stir in the spices including the mustard seeds and cook for a further 5 minutes.

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Add the tinned tomatoes and simmer for 5-10 minutes , stirring occasionally.

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Stir in the green pepper , honey , tamarind and aubergine pieces and lower the heat.

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Add the chickpeas and fresh tomatoes and cook for a further 10-15 minutes.

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Check the seasoning and stir in the mint just before serving.

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Ingredients

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aubergine, oil, onion, garlic cloves, chili, cumin, turmeric, mustard seeds, tomatoes, pepper, tamarind paste, honey, chickpeas, mint