Spicy Tomatoes and aubergines with Chickpeas Recipe
Ingredients
| Corn oil | 5 Tablespoon | |
| Onion | 1 , diced | |
| 1 teaspoon ginger pulp | ||
| Turmeric | 1/4 Teaspoon | |
| 1 teaspoon garlic pulp | ||
| Garam masala | 1 Teaspoon | |
| Ground coriander | 1 1/2 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| 1 x 425 g (14 oz) can tomatoes | ||
| Aubergine | 1 Small, diced | |
| Orange pepper | 1 To taste, deseeded | |
| Canned chickpeas | 250 Gram, drained | |
| Salt | 1/2 Teaspoon | |
Directions
Heat the corn oil in a karahi or deep frying pan, add the diced onion and fry until golden brown.
Lower the heat and stir in the ginger, turmeric, garlic, garam masala, ground coriander and chilli powder.
Pour in the tomatoes and their juice, then the aubergine, orange pepper, chickpeas and salt to taste.
Stir-fry for about 5-7 minutes, trying not to break the chickpeas.
Serve hot with a rice dish.
Lower the heat and stir in the ginger, turmeric, garlic, garam masala, ground coriander and chilli powder.
Pour in the tomatoes and their juice, then the aubergine, orange pepper, chickpeas and salt to taste.
Stir-fry for about 5-7 minutes, trying not to break the chickpeas.
Serve hot with a rice dish.
Chef
