Chickpeas are among favourites to cook with. I find that it lends itself quite effortlessly to many vegetable pairing. This combination I particularly like, the aubergine/brinjal adds a lovely flavour and a soft mushy texture to this dish.
Preparation: 10 minutes Cooking: 30 minutes Serves: 3 – 4
Ingredients
- 2 glugs olive oil
- ¼ tsp mustard seeds
- 1 small onion finely chopped
- 1 tbsp (15ml) garlic & ginger paste
- 1 medium aubergine diced into square pieces
- 1 can chickpeas drained and rinsed
- 1 tsp (5ml) cumin powder
- 1 tbsp (15ml) mild/medium chilli powder
- 2 tbsp (30ml) curry powder
- ½ – 1 tsp salt
- 1 tbsp (15ml) tomato paste
- 1 can coconut milk
- 1 small red cabbage finely sliced
- 200g rice noodles
- Fresh coriander leaves to garnish
Let’s cook 😊
- Heat oil in a pot, toss in the mustard seeds as soon as they pop
- Throw in the onion – cook until golden brown – 3-5 minutes
- Add garlic and ginger paste and cook for a few seconds then
- Add the aubergine – cook for 5 – 8 minutes
- Toss in the chickpeas, cumin powder, chilli powder, curry powder and salt – give it a good stir now add the tomato paste, sauté for another minute.
- Pour in the coconut milk – bring to a boil – reduce heat cover with a lid and simmer for 8-10 minutes until gravy thickens and aubergine softens. Once done, turn of the heat and keep aside.
- Blanch red cabbage for 5 minutes in boiling water
- Cook Rice noodles as per the instruction on the pack
- Let’s bowl up 😊 In a big bowl add a good serving of rice noodles, followed by a generous amount of cabbage and a good spoonful of chickpea coconut curry
- Garnish with coriander leaves and serve