Recipe of Favorite Aubergine and Chickpea Curry

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Aubergine and Chickpea Curry. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aubergine and Chickpea Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine and Chickpea Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aubergine and Chickpea Curry is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergine and Chickpea Curry estimated approx 30 mins.

To begin with this particular recipe, we must first prepare a few components. You can cook Aubergine and Chickpea Curry using 17 ingredients and 7 steps. Here is how you can achieve that.

This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc

Ingredients and spices that need to be Make ready to make Aubergine and Chickpea Curry:

1. 2 tbsp Extra Virgin Olive Oil
2. 2 tsp mustard seeds
3. 1 large Diced Onion
4. 4 clove Garlic (to taste) or garlic paste
5. 5 medium Fresh Tomatoes or tin of chopped tomatoes
6. 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
7. 1 large Cubed Aubergine
8. 1 can White Chickpeas
9. 1 tsp Ground Turmeric
10. 2 tbsp Fresh Lemon
11. 1 tsp Paprika
12. 1 tsp ground cumin
13. 1 tsp ground ginger (or fresh)
14. 1 sprinkle of fresh coriander or 1 tsp of ground
15. 2 tsp Garam Masala
16. 1/2 cup plain natural yoghurt (if required)
17. 2 tsp Salt (or to taste)

Instructions to make to make Aubergine and Chickpea Curry

1. Heat the oil in a pan and add the mustard seeds, fry until they pop. Then Add the diced Onion and salt and sauté until they are translucent and soft.
2. Add the garlic, and tomatoes and soften. If you are using fresh tomatoes add a little water, 1/4 cup, if you are using tinned there should be enough liquid. Then add the Chillies.
3. Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice
4. Add the Cubed Aubergine and Chickpeas and coat it in the sauce, then add just enough water to cover, about 1/4 to half a cup if it's looking a bit dry.
5. Leave to cook on a high heat stirring occasionally, the size of the diced aubergine will depend on the cooking time, just keep checking on the firmness depending on how soft you like the aubergine.
6. When the water is almost boiled away you should be left with some nice tender Aubergines and soft chickpeas, you can then crush some of the chickpeas into the Masala sauce to thicken it.
7. Take off the heat once your Masala sauce has thickened and sprinkle over the Garam Masala and some coriander and leave for a few minutes to rest. When you come back, stir and it's ready to serve!

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So that is going to wrap it up with this exceptional food Recipe of Super Quick Homemade Aubergine and Chickpea Curry. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!