Recipe by Aaliyah's&Aaron'sMum
This is the only way I can get my DH to eat chickpeas and aubergines! Serve with plain rice or flat bread. Cooking time indicated does not include the cooking time for chickpeas.
Top Review by MathMom.calif
The grownups enjoyed this and I will make it again. This time I used leftover roast lamb that had been seasoned Greek style (lemon, garlic and rosemary I believe). I used a can of garbanzo beans. So I skipped down to step 4 to begin. I added the meat in step 5 after putting in the ground spices and before the tomatoes, so that I browned them just a tiny bit (as the meat was mostly already cooked). The seasonings were more subtle than I expected. Mild, but still flavorful. Next time I make it, I will use fresh lamb and soak the garbanzos from scratch. I only made a half recipe and that served our family of 4 just fine.
- 175 g chickpeas, soaked overnight and drained
- 900 g lamb shoulder, cut into chunks and trim off excess fat
- 4 -5 tablespoons flavourless oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 aubergine, cut into small chunks
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala powder
- 450 g tomatoes, chopped
- 150 g yoghurt
- 2 tablespoons chopped of fresh mint
Directions See How It's Made
- Place the chickpeas in a saucepan and cover with 1.2 litres boiling water, bring it to boil then put the lid on and cook for about an hour or till the peas are tender.
- Drain the chickpeas reserving the liquid and then put them on the side.
- Heat the oil in a large thick-based saucepan, add in the cubes of meat (small quantities at a time) and then brown them over hight heat and then set them aside onto a plate.
- Then on medium heat, add in the chopped onion, garlic, ginger and aubergines to the pan and stir them around in the oil and fry until brown for about 10 minutes.
- Add in the ground spices and cook for another 10 minutes then add in the tomatoes.
- Return the meat to the pan with the chickpeas and 500ml of the stained liquid (add water if the liquid is not enough).
- Bring up to simmering point, reduce heat to low, cover and cook very gently for 45 minutes until the sauce has thickened stirring occasionally.
- Finally, stir in the yoghurt and cook for a further 10-15 minutes.
- Remove from heat and garnish with chopped mint.