Aubergine Chickpea And Tamarind Stew Recipes

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AUBERGINE, CHICKPEA, AND TAMARIND STEW



Aubergine, Chickpea, and Tamarind Stew image

Make and share this Aubergine, Chickpea, and Tamarind Stew recipe from Food.com.

Provided by hectorthebat

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 aubergine
4 tablespoons oil
1 onion
2 garlic cloves
1 chili
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon mustard seeds
400 g tomatoes
1 pepper
1 tablespoon tamarind paste
2 tablespoons honey
400 g chickpeas
300 g tomatoes
handful mint

Steps:

  • Preheat the oven to 190C/gas 5.
  • Cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through.
  • Heat the olive oil in a heavy-based pan large enough to hold all the ingredients, and gently fry the onion, garlic, and whole chilli in it for 10 minutes until softened, stirring occasionally.
  • Stir in the spices including the mustard seeds and cook for a further 5 minutes.
  • Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally.
  • Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat.
  • Add the chickpeas (drained and rinsed) and fresh tomatoes and cook for a further 10-15 minutes.
  • Check the seasoning and stir in the mint just before serving.

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