Ingredients
- 2 tablespoons sunflower oil
- 1 white onion (roughly chopped)
- 2 teaspoons mustard seeds
- 1 small aubergine (cut into 1cm cubes)
- 3cm piece fresh ginger (peeled and finely chopped)
- 2 garlic cloves (peeled and roughly chopped)
- 1 teaspoon Kashmiri chilli powder (2 teaspoons if you like it very spicy)
- 1 x 400g tin chopped plum tomatoes
- 1 x 400g tin chickpeas (drained)
- Salt and black pepper
How to make
Step 1
Put 2 tablespoons of sunflower oil in a large frying pan over a medium to high heat. Add the onion and mustard seeds and fry for a few minutes until the onion starts to soften.
Step 2
Add the aubergine, ginger and garlic remembering to stir regularly to prevent any burning or catching.
Step 3
When the aubergine starts to soften add 1 teaspoon of Kashmiri chilli powder (2 teaspoons if you like it fiery!) and stir. Pour the tomatoes and chickpeas into the pan. Bring to a simmer.
Step 4
Cook for another 10-15 minutes. Season with salt and pepper. Keep this warm until required.