Spinach, aubergine and chickpea curry

Spinach, aubergine and chickpea curry
Summary Not available
Diet : Vegan
Total time : 30 mins
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Spinach, aubergine and chickpea curry

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Greek
Diet: Vegan
Keyword: 10-30 min, Chick Peas, Healthy Vegetarian Recipes
Person: 4
Calories: 499kcal

Materials

  • 100 g spinach
  • 2 tbsp olive oil
  • 2 red onion chopped
  • 800 g chickpeas drained and rinsed tinned
  • 2 garlic cloves finely chopped
  • 2 green chilies seeds included
  • 1 tbsp ground coriander
  • 1 tbsp cumin seeds
  • 1 aubergine cut into 2cm (3/4in) dice
  • 2 chopped tomatoes
  • 1 tbsp salt

Instructions

  • Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid
  • Place in a food processor and chop the spinach to a coarse purée
  • Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat
  • Add the remaining olive oil and the aubergine
  • Cook for ten minutes, stirring often, until the aubergine is coloured
  • Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft
  • Stir in the spinach purée and serve

Notes

No extra notes

Nutrition

Calories: 499kcal | Carbohydrates: 79g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Sodium: 2154mg | Potassium: 1499mg | Fiber: 24g | Sugar: 22g | Vitamin A: 2685IU | Vitamin C: 39mg | Calcium: 236mg | Iron: 10mg

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