How to Make Quick Aubergine and Chickpea Curry

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Perfect Aubergine and Chickpea Curry. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aubergine and Chickpea Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine and Chickpea Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aubergine and Chickpea Curry is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergine and Chickpea Curry estimated approx 30 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Aubergine and Chickpea Curry using 17 ingredients and 7 steps. Here is how you cook it.

This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc

Ingredients and spices that need to be Get to make Aubergine and Chickpea Curry:

1. 2 tbsp Extra Virgin Olive Oil
2. 2 tsp mustard seeds
3. 1 large Diced Onion
4. 4 clove Garlic (to taste) or garlic paste
5. 5 medium Fresh Tomatoes or tin of chopped tomatoes
6. 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
7. 1 large Cubed Aubergine
8. 1 can White Chickpeas
9. 1 tsp Ground Turmeric
10. 2 tbsp Fresh Lemon
11. 1 tsp Paprika
12. 1 tsp ground cumin
13. 1 tsp ground ginger (or fresh)
14. 1 sprinkle of fresh coriander or 1 tsp of ground
15. 2 tsp Garam Masala
16. 1/2 cup plain natural yoghurt (if required)
17. 2 tsp Salt (or to taste)

Steps to make to make Aubergine and Chickpea Curry

1. Heat the oil in a pan and add the mustard seeds, fry until they pop. Then Add the diced Onion and salt and sauté until they are translucent and soft.
2. Add the garlic, and tomatoes and soften. If you are using fresh tomatoes add a little water, 1/4 cup, if you are using tinned there should be enough liquid. Then add the Chillies.
3. Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice
4. Add the Cubed Aubergine and Chickpeas and coat it in the sauce, then add just enough water to cover, about 1/4 to half a cup if it's looking a bit dry.
5. Leave to cook on a high heat stirring occasionally, the size of the diced aubergine will depend on the cooking time, just keep checking on the firmness depending on how soft you like the aubergine.
6. When the water is almost boiled away you should be left with some nice tender Aubergines and soft chickpeas, you can then crush some of the chickpeas into the Masala sauce to thicken it.
7. Take off the heat once your Masala sauce has thickened and sprinkle over the Garam Masala and some coriander and leave for a few minutes to rest. When you come back, stir and it's ready to serve!

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So that is going to wrap it up with this exceptional food Simple Way to Prepare Any-night-of-the-week Aubergine and Chickpea Curry. Thank you very much for reading. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!