Chickpea and brinjal curry

The hero ingredient in this fragrant dish is chickpeas. This recipe serves four to six.

Ingredients: 

• Eight baby brinjals (200g), halved
• Half a teaspoon of cumin seeds
• 1/4 teaspoon of chilli powder
• Salt and pepper to taste
• Three tablespoons of olive oil
• One onion, chopped
• One tablespoon of crushed garlic
• One tablespoon of fresh ginger, chopped
• Two tablespoons of mild curry powder
• One tablespoon of garam masala
• Two tomatoes, diced
• Four cups of cooked chickpeas
  
• One cup of brown vegetable stock

Method:

• Toss the brinjals with the cumin seeds, chilli powder, salt and pepper, and one tablespoon of olive oil. Place into the airfryer (or oven) at 180°C for 15 minutes.
• In a pot, add the remaining two tablespoons of olive oil, then add onion and sauté until softened and beginning to brown. Add garlic, ginger, curry powder and garam masala, and cook for a minute over low heat to release the aromas of the spice. Add tomatoes, then cover and simmer for five minutes until the tomatoes cook down.
• Add the chickpeas, vegetable stock and brinjals to the pot. Stir well, then cover and simmer for 30 minutes.
• Serve with rice or naan bread.

Recipe: Hearty