Eggplant is a versatile vegetable that can be used in many dishes, and chickpeas are a great alternative to meat. Why not try them together in our Spiced Chickpea and Eggplant Curry?
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Serves: Four
Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 2 onions, diced
- 2 eggplant, diced into cubes
- 2 teaspoons cumin
- 2 tablespoons lemon juice
- 2 cups cooked chickpeas
- 1 bunch coriander, chopped, to serve
- natural yoghurt to serve
Method
Heat the olive oil in a medium saucepan over medium heat. Add onions and cook covered for 10 minutes until onion is brown.
Add the eggplant and continue to cook with the lid on, stirring every so often until the eggplant softens. Add the cumin and chickpeas, and remove the lid.
Keep cooking until the eggplant is soft and cooked through, and then season with salt, pepper and lemon juice. Top with yoghurt and coriander, and serve with steamed rice.
