Chickpea Aubergine Curry Recipe – No surprises in guessing that I love chickpeas. Chickpea features in my menu very so often, mostly as traditional Indian chickpea curry or in hummus or part of salad. I also love roasted aubergines too. I was making the traditional bharta one day, I wondered why not do a fusion of these aubergine (eggplant) with chickpeas. Here is fusion recipe and I call it aubergine with chickpea curry.
Aubergine Chickpea Curry
Chickpea is a versatile ingredient and can be added to many curries. Fusion of eggplant with chickpea is not new. You have have seen people adding all sorts of vegetables in chickpea curry. This chickpea curry tries to leverage the smokey flavour of roasted aubergine. To make the curry smooth and soften the spices, I have used coconut milk.
Ever since I made it few weeks ago, Kapil has been a fan of it and prefers to have it on side with South-Indian meals (probably due to coconut flavours). The beauty of this recipe is that it has high fibre content. If you like smokey flavours, then this recipe is worth a try for you.
Method
- Pre heat the oven at 200 degrees for 8-10 minutes. Wash and Place eggplants on a baking tray and bake them on the same temperature for 20-25 minutes. After that take them out and let them cool. Once cooled, peel the skin off and mash them a little.
- Heat oil in a pan over medium heat and add chopped onions to it and sauté. Once they are translucent add boiled chickpea to it and sauté again. Add all the spices and chopped chillies now and sauté again.
- Add roasted eggplants and mix well. Now add coconut milk and mix everything well. Cook it for 10 minutes.
- Switch off the heat and transfer it to a serving bowl.
Pro Tips
- You may like to roast aubergine in air fryer, if you wish.
- I have used chickpea from the can (pre-boiled). These chickpeas are ready to use. You may use dry chickpea, you will need to soak and boil these chickpeas. Working on dry chickpea would mean that you plan ahead.
- Coconut milk is deemed vegan, however I will recommend read the fine print on the milk, in case you are vegan.
- You can add other vegetables here, such as green beans, potatoes, asparagus. What will you like to add?
This Aubergine Curry Is
- Gluten free
- Vegan
- A welcome change from usual chickpea curry
- Has got creamy texture and mildly spicy
- Fibre rich
Serving suggestion
Serve this aubergine curry hot with steamed rice or any bread. Squeeze a bit of lemon for adding tanginess in the taste.
This curry can be frozen and re-used at a later date. Simply de-freeze it and bring to boil before serving.
Recipe Card
Aubergine and Chickpea curry
Ingredients
- 2 Aubergine
- 240 Grams White Chickpeas
- 1 Onion Small Size, Chopped
- 2 Tbsp Oil
- 2 Green chillies Chopped
- 1 Tsp Salt
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Garam Masala Powder
- 400 Ml Coconut Milk
Instructions
- Pre heat the oven at 200 degrees for 8-10 minutes. Wash and Place eggplants on a baking tray and bake them on the same temperature for 20-25 minutes. After that take them out and let them cool. Once cooled, peel the skin off and mash them a little.
- Heat oil in a pan over medium heat and add chopped onions to it and sauté. Once they are translucent add boiled chickpea to it and sauté again. Add all the spices and chopped chillies now and sauté again.
- Add roasted eggplants and mix well. Now add coconut milk and mix everything well. Cook it for 10 minutes.
- Switch off the heat and transfer it to a serving bowl. Serve with rice or bread of your choice.
Video
Notes
- You may like to roast aubergine in air fryer, if you wish.
- I have used chickpea from the can (pre-boiled). These chickpeas are ready to use. You may use dry chick pea, you will need to soak and boil these chickpeas.