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Aubergine, Chickpea and Tamarind Stew

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Serve with plain rice and a cucumber-yogurt salad. Try replacing the aubergine & green pepper with your choice of seasonal or local veg (root veg roasted until tender works wel). Serves 4.


Ingredients

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

Procedure

Preheat the oven to 190C. Roast aubergine 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through.
Heat olive oil in large heavy-based pan, gently fry onion, garlic and chilli for 10 minutes until softened. Stir in spices and cook for a further 5 minutes. Add tinned tomatoes & simmer 5-10 mins. Stir in the green pepper, honey, tamarind and aubergine pieces and lower heat. Add chickpeas (drained & rinsed) and fresh tomatoes and cook for a further 10-15 minutes. Check the seasoning and stir in mint just before serving.


 

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