Aubergine Chickpea And Tamarind Stew Recipe

Ingredients for Aubergine Chickpea And Tamarind Stew

• 1 large aubergine (eggplant), cut into 2-inch chunks
• Oil
• 1 large onion, finely chopped
• Garlic Cloves
• Chili
• Cumin
• Turmeric
• Mustard Seeds
• Tomatoes
• Pepper
• Tamarind Paste
• 1 tablespoon honey
• Chickpeas
• 2 tablespoons chopped fresh mint

How to Make Aubergine Chickpea And Tamarind Stew

1. Preheat your oven to 190°C (375°F) / Gas Mark 5.
2. Toss the aubergine chunks with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly browned.
3. 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.
4. Stir in the cumin, turmeric, mustard seeds, and garam masala. Cook for another 2 minutes, until fragrant.
5. Add the canned tomatoes and simmer for 5-7 minutes, stirring occasionally.
6. Stir in the green bell pepper, honey, and tamarind paste. Reduce heat to low.
7. Add the roasted aubergine, chickpeas, and fresh tomatoes. Simmer for 10-15 minutes, allowing the flavors to meld.
8. Season with salt and pepper to taste. Stir in the fresh mint just before serving. Serve hot with rice or naan bread.