Spinach, aubergine and chickpea curry
Summary Not available
- 100 g spinach
- 2 tbsp olive oil
- 2 red onions (chopped)
- 800 g chickpeas (drained and rinsed tinned)
- 2 garlic cloves (finely chopped)
- 2 green chillies (seeds included)
- 1 tbsp ground coriander
- 1 tbsp cumin seeds
- 1 aubergine (cut into 2cm (3/4in) dice)
- 2 chopped tomatoes
- 1 tbsp salt
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
No extra notes