Vegetable Recipes - Chickpeas with Tomatoes and Spinach Recipe

Ingredients

Serve 4

• 3 aubergines, cut into 2.5 cm/1 inch pieces

• about 4 tablespoons olive oil

• 1 onion, chopped

• 4 garlic cloves, crushed

• 1 cm/1/2 inch piece of fresh root ginger, grated

• 1 red chili, deseeded and chopped

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 2 x 400 g/13 oz cans chickpeas, drained and rinsed

• 2 x 400 g/13 oz cans chopped tomatoes

• 125 ml/4 fl oz water

• 500 g/1 lb small spinach leaves

• salt and pepper

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Method:

1. Put the aubergines into a colander, sprinkle with salt and leave to drain for 1 hour, then rinse them well and dry thoroughly.

2. Heat the oil in a large frying pan, add the aubergines in batches and cook until browned on the outside and tender inside. Remove with a slotted spoon and drain on kitchen paper.

3. If necessary, add a little extra oil to the pan. When it is hot, add the onion and fry until soft and golden, adding the garlic, ginger and chili when it is almost done.

4. Stir in the cumin and coriander for 30 seconds then return the aubergines to the pan and add the chickpeas, the tomatoes and their juice and the measured water.

5. Simmer gently for 15 minutes. Add the spinach, and more water if necessary, bring to the boil and cook for 1-2 minutes until the spinach wilts. Season to taste and serve.