Tamarind aubergine and chickpea rice bowl with coconut yogurt

Method

1. Heat the oven to 220°C (200°C fan). Cut the aubergine into 2.5 cm cubes. Drain and rinse the chickpeas and dry them in a tea towel.
2. In a large bowl, mix the tamarind paste, maple syrup, cumin, turmeric, olive oil, 2 tbsp water and a good pinch of salt. Add the aubergine and chickpeas and turn until coated.
3. Spread on a large baking tray and roast for 30 to 35 minutes, turning once, until the aubergine is soft, sticky and dark at the edges.
4. Rinse the rice and put it in a small lidded pan with 300 ml 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.
5. Thinly slice the green chilli and roughly chop the coriander. Cut the lime in half and then one half into wedges.
6. Fluff the rice and divide it between two bowls. Top with the aubergine and chickpeas.
7. Spoon over the coconut yogurt, squeeze over the juice of the other lime half and scatter with the chilli and coriander. Serve with the lime wedges.

Tip Tamarind paste varies in sourness between brands, so taste a little first. A squeeze of extra lime at the end can make up for a mild one.

Photo made with AI.

From Nosha · nosha.app