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Aubergine and Chickpea Curry
Aubergine and Chickpea Curry

Before you jump to Aubergine and Chickpea Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.

You already are aware that you need to have a strong and healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart is in bad shape? You already are aware that daily exercise and a healthy lifestyle are vital in terms of the general health of your heart. However, did you know that there are several foods that have been discovered to help you improve your heart health? Continue reading to find out which foods are beneficial for your heart.

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We hope you got benefit from reading it, now let’s go back to aubergine and chickpea curry recipe. To make aubergine and chickpea curry you only need 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Aubergine and Chickpea Curry:
  1. Provide Extra Virgin Olive Oil
  2. Provide mustard seeds
  3. Use Diced Onion
  4. Get Garlic (to taste) or garlic paste
  5. Take Fresh Tomatoes or tin of chopped tomatoes
  6. Provide Fresh green Chillies (slit down the sides, but not all the way to the bottom)
  7. Take Cubed Aubergine
  8. You need White Chickpeas
  9. You need Ground Turmeric
  10. Provide Fresh Lemon
  11. You need Paprika
  12. Get ground cumin
  13. Use ground ginger (or fresh)
  14. Provide sprinkle of fresh coriander or 1 tsp of ground
  15. You need Garam Masala
  16. Take plain natural yoghurt (if required)
  17. You need Salt (or to taste)
Instructions to make Aubergine and Chickpea Curry:
  1. Heat the oil in a pan and add the mustard seeds, fry until they pop. Then Add the diced Onion and salt and sauté until they are translucent and soft.
  2. Add the garlic, and tomatoes and soften. If you are using fresh tomatoes add a little water, 1/4 cup, if you are using tinned there should be enough liquid. Then add the Chillies.
  3. Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice
  4. Add the Cubed Aubergine and Chickpeas and coat it in the sauce, then add just enough water to cover, about 1/4 to half a cup if it's looking a bit dry.
  5. Leave to cook on a high heat stirring occasionally, the size of the diced aubergine will depend on the cooking time, just keep checking on the firmness depending on how soft you like the aubergine.
  6. When the water is almost boiled away you should be left with some nice tender Aubergines and soft chickpeas, you can then crush some of the chickpeas into the Masala sauce to thicken it.
  7. Take off the heat once your Masala sauce has thickened and sprinkle over the Garam Masala and some coriander and leave for a few minutes to rest. When you come back, stir and it's ready to serve!

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