Eggplant & Chickpea Casserole
Note: Cooked chickpea volume needs converting to dry amount
Suitable for vegan, vegetarian, dairy free and gluten free diets.*
Makes 1366 g.
Ingredients
40 ml
|
coconut oil |
|
10 g
|
ginger root |
|
1
|
chilli |
|
3 g
|
cumin seed |
|
2 g
|
black mustard seeds |
|
5
|
curry leaves |
|
100 g
|
onions |
|
220 g
|
eggplant |
20mm cubes |
220 g
|
tomatoes |
20mm cubes |
257 g
|
spinach |
|
3 g
|
tumeric |
|
4 g
|
salt |
|
170 g
|
chickpeas |
cooked(!) |
4 g
|
brown sugar |
|
3 ml
|
lemon juice |
|
Instructions
Cook chickpeas (recipe weight is dry).
Dice onion and cube aubergine and tomato 20mm cubes.
Heat oil in large wok. When oil hot add the ginger, cumin and mustard seeds.
When the mustard seeds crackle, add the curry leaves,
asafoetida powder and eggplant cubes.
Stir-fry the eggplant until the eggplant is a little softened.
Stir in the tomatoes,spinach, tumeric and salt.
Cook until the eggplant is soft. Stir when required.
Add cooked chickpeas and cook until well combine. Add sugar and lemon juice towards the end. Taste!