Another aubergine and chickpea combination.
Yes, here is a stew for the summer because you know at some point its going to belt down with rain. This stew was very reminisce of the Tamarind Vegetable Pot with cumin dumplings and even the Swiss Chard, Chickpea and Tamarind Stew I made last year. I served it simply with plain Basmati rice.
Simple And In Season as both aubergines and tomatoes are in season.
Aubergine, Tomato and Tamarind Stew
1 large aubergine
4 tablespoons olive oil
1 onion, finely sliced
2 – 3 cloves garlic, crushed
1 large red chilli
1 teaspoon cumin, freshly ground
½ teaspoon coriander, freshly ground
1 teaspoon brown or black mustard leaves
1 x 400g tin of tomatoes, chopped
1 scant tablespoon of tamarind paste
1 x 400g tin of chickpeas, drained and rinsed
6 – 8 tomatoes, cut into quarters
A small handful of mind, roughly chopped
Salt and pepper to taste
Preheat oven to gas mark 5.
Cut the aubergine into cubes and roast for 20 – 30 minutes on a lightly oiled tray. Remove and set aside.
Heat the olive oil and gently fry the onion, garlic and whole chilli until softened, stirring occasionally. Stir in the spices and cook for a few minutes. Add the tinned tomatoes and simmer for 10 minutes, then stir in tamarind, and chickpeas and cook for 5 minutes, before stirring in the aubergine and fresh tomatoes. Cook for a further 15 minutes. Check seasoning and stir in the mint before serving. Adapted from Leon by Allegra McEvedy.