Aubergine and chickpea curry (Baingan channa Masala)

Aubergine and chickpea curry (Baingan channa Masala) is a really simple curry for a healthy week night meal. All it takes is a little bit of chopping followed by a about 30 minutes of frying. I find that the chickpeas are quite filling so don’t normally cook rice to accompany it but if you are feeling hungry, simply boil some rice to eat along side or warm some chapattis through.

Ingredients (serves 2)

1 large onion
1 large aubergine
2 hot green chillies (or to your taste)
2 tomatoes
1 can of chickpeas
3 cloves of garlic
1 thumb of ginger
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
Cooking oil
1 handful of fresh coriander
Salt and pepper

Method

Finely slice the onion and fry in about a tablespoon of oil until translucent. Then add the minced garlic, chilli and ginger. Chop the aubergines into cubes and dice the tomatoes before adding to the pan along with the drained chickpeas. Add all the spices alongside a dash of water and leave to cook for about 30 minutes, giving it an occasional stir in case it starts sticking to the bottom of the pan. Add a bit more water or oil if it starts looking dry.

When the aubergines have properly cooked through, chop up a handful of fresh coriander and add to the curry. Serve warm and enjoy!
Aubergine and chickpea curry

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