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Spinach, aubergine and chickpea curry
Summary Not available
Diet : Vegan
Total time : 30 mins
Check out this recipe
Spinach, aubergine and chickpea curry
Summary Not available
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
Sodium: 2154mg | Calcium: 236mg | Vitamin C: 39mg | Vitamin A: 2685IU | Sugar: 22g | Fiber: 24g | Potassium: 1499mg | Calories: 499kcal | Saturated Fat: 2g | Fat: 13g | Protein: 22g | Carbohydrates: 79g | Iron: 10mg