Chickpeas With Eggplant (Aubergine) and Spinach

Recipe by Sackville
READY IN: 40mins




  • Rinse the chickpeas.
  • Fry the eggplant cubes in the oil until golden on the outside and tender inside.
  • This will take about 10 minutes.
  • Remove with a draining spoon.
  • If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
  • Stir constantly.
  • Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
  • Add the tomatoes and their juice, chickpeas and water.
  • Bring to a boil and simmer.
  • Cook for 15 minutes, add the spinach and bring to a boil.
  • Cook for a further minute or two until the spinach is tender.
  • Stir the eggplant back in, season with salt and pepper and serve hot.