Aubergine and Chickpea Curry
Aubergine and Chickpea Curry: A hearty and flavorful vegan curry that's easy to make. The aubergine is roasted until tender and golden brown, and the chickpeas add a boost of protein. The curry is simmered in a fragrant blend of spices, including cumin, coriander, turmeric, and cayenne pepper. Serve over rice or quinoa for a satisfying meal!
The history of aubergine and chickpea curry is a long and winding one, dating back to the days of the Silk Road. Traders from India brought aubergines and chickpeas to the Middle East, where they were quickly adopted into local cuisine. The dish eventually made its way to Europe, where it became a popular dish in England and France. Today, aubergine and chickpea curry is enjoyed all over the world, and there are many different variations on the recipe. Our version is a simple and flavorful take on this classic dish, and it's sure to become a favorite in your home.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
- 1 large aubergine, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) chickpeas, drained and rinsed
Instructions
- Heat a large skillet over medium heat.
- Add the aubergine and cook until softened and browned.
- Add the onion and garlic and cook until softened.
- Stir in the cumin, coriander, turmeric, and cayenne pepper.
- Cook for 1 minute, or until fragrant.
- Add the chickpeas and cook for 5 minutes, or until heated through.
- Serve over rice or quinoa.
- Garnish with fresh cilantro.
Why It Works
- The combination of aubergine and chickpeas creates a hearty and satisfying dish.
- Roasting the aubergine until tender and golden brown gives it a delicious caramelized flavor.
- The blend of spices creates a flavorful and aromatic curry.
- Simmering the curry for a long time allows the flavors to meld and develop.
- Serving the curry over rice or quinoa soaks up all of the delicious sauce.