A vegetarian recipe from Nigel Slater which is even better if left overnight. Serve with some steamed rice.
Ingredients
- For the spice paste:
- 100 g roast peppers bottled
- 2 plump garlic cloves
- 30 g ginger fresh
- 2 tbsp groundnut oil
- 2 tsp cumin seeds
- 3 tsp ground coriander
- 1 tbsp tomato puree
- 1 tsp sugar
- 2 tsp paprika
- 1 tbsp garam masala
- For the chickpeas:
- 2 aubergines
- 6 tbsp groundnut or vegetable oil
- 1 onion
- 400 g tomatoes
- 1 red chilli medium hot
- 1 400g tin chickpeas
- a handful coriander
- a small handful parsley
- 12 large mint leaves
- 100 ml yogurt
- 100 ml yogurt
Servings:
Instructions
- Set the oven at 200C/gas mark 6. Slice the aubergines in half lengthways, then score the cut sides in a lattice pattern, almost down to the skin.
- Put the aubergines in a baking dish or roasting tin, cut side up and spoon over 4 tbsp of the oil. Bake for 30 minutes until the flesh of the aubergine is soft enough to scoop out with a spoon.
- Drain the peppers and put them in a blender jug or the bowl of a food processor. Then make the spice paste. Peel the garlic and crush it finely. Peel and grate the ginger.
- Warm the groundnut oil in a frying pan over a moderate heat then stir in the ginger and garlic. Let it sizzle for a moment or two then stir in the cumin seeds and coriander and fry until fragrant.
- Stir in the tomato purée and fry briefly then add the sugar, paprika, a little salt and the garam masala. Tip the spice paste into the peppers and pulse to a rough purée then scrape into a small bowl.
- Peel and roughly chop the onion. Warm the 2 reserved tbsp of oil in the vacant pan over a moderate heat and add the onion. Let it cook for 10 minutes or so, stirring regularly, until soft and sweet.
- Stir in the spice paste and continue cooking for a minute or two. Chop the tomatoes and add them into the spice paste. Finely chop the chilli and stir it in, together with the drained chickpeas.
- Remove the aubergine from the oven and scrape the flesh from the skin with a spoon, stirring it into the tomato and chickpeas. Partially cover with a lid and simmer for 10 minutes.
- Just before serving, chop the coriander, parsley and mint and fold in. Serve, with a trickle of yogurt and steamed rice.
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