AUBERGINE, CHICKPEA AND TAMARIND STEW (ALLEGRA MCEVEDY)

AUBERGINE, CHICKPEA AND TAMARIND STEW (ALLEGRA MCEVEDY) image

Yield serving

Number Of Ingredients 15

1 large aubergine
4 tbsp extra virgin olive oil
1 onion, sliced
2 garlic cloves, chopped
1 large green chilli
1 tsp ground cumin
1 tsp turmeric
1 tsp brown mustard seeds
400g tin of chopped plum tomatoes
1 large green pepper, chopped
1 heaped tbsp tamarind paste
2 tbsp honey
1 tin of chickpeas
300g tomatoes, cut into eighths
Small handful of mint, roughly chopped

Steps:

1 Preheat the oven to 190C/gas 5. 2 Cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through. 3 Heat the olive oil in a heavy-based pan large enough to hold all the ingredients, and gently fry the onion, garlic and whole chilli in it for 10 minutes until softened, stirring occasionally. 4 Stir in the spices including the mustard seeds and cook for a further 5 minutes. 5 Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally. 6 Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat. 7 Add the chickpeas (drained and rinsed) and fresh tomatoes and cook for a further 10-15 minutes. 8 Check the seasoning and stir in the mint just before serving.