Zutaten für Aubergine Chickpea And Tamarind Stew
- Aubergine
- 2 tablespoons olive oil
- Onion
- Garlic cloves
- Chilies
- Cumin
- Turmeric
- Mustard seeds
- Canned and fresh tomatoes
- Pepper (to taste)
- Tamarind paste
- Honey
- Chickpeas
- Fresh mint
- Salt (to taste)
- Garam masala
- Green bell pepper
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Zubereitung von Aubergine Chickpea And Tamarind Stew
- Preheat your oven to 190°C (375°F) / Gas Mark 5.
- Toss the aubergine chunks with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly browned.
- While the aubergine is roasting, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium heat. Add the onion, garlic, and chilies; cook for 8-10 minutes, until softened.
- Stir in the cumin, turmeric, mustard seeds, and garam masala. Cook for another 2 minutes, until fragrant.
- Add the canned tomatoes and simmer for 5-7 minutes, stirring occasionally.
- Stir in the green bell pepper, honey, and tamarind paste. Reduce heat to low.
- Add the roasted aubergine, chickpeas, and fresh tomatoes. Simmer for 10-15 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Stir in the fresh mint just before serving. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
72g
Fat
10g
Carbs
16g
