This is a delicious, hearty, healthy and super delicious recipe, which is made with tomatoes, chickpeas and roasted aubergine. It isn’t too spicy and is the perfect comfort food.
Ingredients
3 bay leaves
5-6 cloves
4 cardamom pods
1 tsp cumin
1 cinnamon stick
1 large onion, chopped
2 tins chopped tomatoes or 8-10 fresh tomatoes
2 tins chickpeas, rinsed & drained
200ml boiling water
2 aubergines, chopped into 1” pieces
1 tsp salt
Chilli powder to taste
1 tbsp ground ginger or cumin seeds, dry roasted and crushed
½ tsp ground cinnamon
Handful fresh coriander, chopped
Method
– Add spices to hot oil in a pan and then add the onion.
– Stir and cook for 8-10 minutes.
– Add tomatoes and stir through.
– Add chickpeas and boiling water and mix in.
– Cover and cook on low heat for at least 30 minutes.
– Stir and continue cooking for another 15 minutes.
– In the meantime, drizzle some olive oil over the aubergine pieces.
– Sprinkle some salt and pepper over them and mix through.
– Spread on a foil-lined baking tray and roast in the oven for 20-25 minutes.
– When the soup is cooked, add salt, chilli, ginger or cumin, cinnamon, coriander and the roasted aubergine.
– Stir through, cover and cook for a further 10 minutes on low heat.
Serve as it is, or eat with naan, chapati, garlic bread or rice.