Chickpeas With Eggplant (aubergine) And Spinach

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (400 g) can chickpeas
• 2 medium eggplants, cut into cubes
• 8 tablespoons olive oil
• 1 inch fresh ginger, peeled and grated
• 4 garlic cloves, sliced
• 1 hot green chili pepper, seeded and chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 (400 g) can chopped tomatoes
• 225 g spinach, roughly chopped
• 225 ml water

Recipe

• 1 rinse the chickpeas.
• 2 fry the eggplant cubes in the oil until golden on the outside and tender inside.
• 3 this will take about 10 minutes.
• 4 remove with a draining spoon.
• 5 if there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
• 6 stir constantly.
• 7 add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
• 8 add the tomatoes and their juice, chickpeas and water.
• 9 bring to a boil and simmer.
• 10 cook for 15 minutes, add the spinach and bring to a boil.
• 11 cook for a further minute or two until the spinach is tender.
• 12 stir the eggplant back in, season with salt and pepper and serve hot.