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Aubergine, Chickpea and Tamarind Stew

Serve with plain rice and a cucumber-yogurt salad. Try replacing the aubergine & green pepper with your choice of seasonal or local veg (root veg roasted until tender works well).
Course Main Course
Servings 4

Ingredients

  • 1 large aubergine cut into chunks
  • 1 green pepper chopped
  • 4 tbsp extra virgin olive oil
  • 1 onion sliced
  • 2 garlic cloves chopped
  • 1 large green chilli
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp brown mustard seeds
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • 1 heaped tbsp tamarind paste
  • 2 tbsp syrup
  • 300 g tomatoes cut into eighths
  • Small handful of mint roughly chopped

Instructions

  • Preheat the oven to 190C. Roast aubergine 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through.
  • Heat olive oil in large heavy-based pan, gently fry onion, garlic and chilli for 10 minutes until softened. Stir in spices and cook for a further 5 minutes. Add tinned tomatoes & simmer 5-10 mins. Stir in the green pepper, syrup, tamarind and aubergine pieces and lower heat. Add chickpeas (drained & rinsed) and fresh tomatoes and cook for a further 10-15 minutes. Check the seasoning and stir in mint just before serving.