Aubergine and chickpea curry

Method

1. Cut the aubergine into 2 cm cubes. Chop the onion finely, crush the garlic, and drain and rinse the chickpeas.
2. Warm most of the olive oil in a large, deep pan over a medium-high heat, keeping back about a teaspoon. Fry the aubergine for about 8 minutes, turning often, until golden on most sides, then tip it onto a plate.
3. Turn the heat down to medium and add the remaining oil, the onion and a pinch of salt. Cook for about 6 minutes until soft, then stir in the garlic and garam masala for 1 minute.
4. Add the chopped tomatoes, chickpeas and 100 ml of water and simmer for 15 minutes until thickened. Put the aubergine back in for the last 5 minutes.
5. While the sauce simmers, rinse the rice in a sieve and tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
6. Season the sauce with salt and black pepper. The aubergine should be soft all the way through.
7. Fluff the rice with a fork and spoon the aubergine and chickpeas over it.

Tip Aubergine soaks up oil fast. Give it room in the pan and let it brown before you move it, rather than adding more oil.

Photo made with AI.

From Nosha · nosha.app