Aubergine, Chickpea, and Tamarind Stew

Recipe by hectorthebat
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 190C/gas 5.
  • 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.
  • 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.
  • Stir in the spices including the mustard seeds and cook for a further 5 minutes.
  • Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally.
  • Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat.
  • Add the chickpeas (drained and rinsed) and fresh tomatoes and cook for a further 10-15 minutes.
  • Check the seasoning and stir in the mint just before serving.
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