Aubergine and Chickpea Curry (Ve)

Spice mix

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds 
  • 1 teaspoon whole black peppercorns
  • 1 inch cinnamon stick 
  • 2 cardamom pods/seeds
  • 2 dry red chillies
  • 1 bay leaf 

Heat a frying pan on low flame and add all the whole spices – Cumin seeds, Black Pepper, Cinnamon Stick, Coriander, Cardamom pods, Bay leaves and dry red chillies and roast them for few minutes until the spices are well roasted and aroma begins to rise. 

Turn off the flame and allow it to cool. Grind the spices into a powder.

The rest

  • 1 -2 tablespoons vegetable oil
  • 2 aubergines, cubed
  • 2 onions, chopped
  • 2 garlic cloves, chopped finely
  • 1-2 tins chickpeas (drain and rinse)
  • 2 teaspoons vegetable stock powder/stock pot (eg Knorr)
  • 2 tablespoons of onion marmalade 
  • 1 tin chopped tomatoes
  • good handful of fresh coriander, roughly chopped
  • 1 teaspoon nigella seeds (optional)
  • 100 mls water

In a frying pan fry the aubergine until golden brown and soft (best to do in batches). Remove from pan and add the onion and fry on medium heat until soft. Return the aubergine to the pan and add the spice mix, the nigella seeds and garlic and cook for one minute.  Add the chickpeas, tomatoes, onion marmalade, stock powder and water. Simmer uncovered for 15 minutes until thickened, stirring occasionally.

Serve with rice and the fresh coriander.

Contributed by Anne on Woodstock Rd