Best Aubergine Chickpea And Tamarind Stew Recipes

AUBERGINE, CHICKPEA, AND TAMARIND STEW

Steps:

• Preheat the oven to 190C/gas 5.
• 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.
• 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.
• Stir in the spices including the mustard seeds and cook for a further 5 minutes.
• Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally.
• Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat.
• Add the chickpeas (drained and rinsed) and fresh tomatoes and cook for a further 10-15 minutes.
• Check the seasoning and stir in the mint just before serving.

AUBERGINE, CHICKPEA AND TAMARIND STEW (ALLEGRA MCEVEDY)

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.