You will need:

• 1 large aubergine, cut into 2cm cubes (i removed the skin but you can leave the skin on if you prefer)

• 1 can chickpeas, drained

• 1 medium onion diced

• 3 cloves of garlic, chopped

• 2 green chillies roughly chopped

• 1 tbsp oil

• 1 tsp salt

• 1 tsp curry powder

• 1/2 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/2 tsp chilli powder

• 1/2 cup passata

• water as needed

• coriander to garnish


1. Heat 1 tbsp oil in a large pan, once hot add the diced onion, garlic + green chillies and 1 tsp salt. Allow the onion and garlic to develop some colour before adding the spices.

2. Next add 1 tsp curry powder, 1/2 tsp cumin, 1/2 tsp turmeric + 1/2 tsp chilli powder to the onions. Saute for a few mins and add a splash of water to prevent the spices burning.

3. Once the oil has separated add the cubed aubergine and allow to cook through until soft. Next add the chickpeas and 1/2 cup passata. Mix well and cover, simmer over a medium heat for a few minutes.

4. Lastly add 1.5 cup of water (use less or more depending on what consistency you prefer). Bring to a boil and boil for 5 – 8 minutes. Remove from heat, garnish with coriander, serve as desired and enjoy!

Just wondered whether this is going into an online only publication or a magazine print too? Thanks, let me know if this is ok.

Ramadan Mubarak, Follow me for more more NEW recipe’s today!

Tags: afelias kitchen, aubergine, british muslim magazine, chickpea curry, corriander, curry powder, halal food, passata, ramadan, recipe, vegan, vegetarian

Related Posts

Previous Post Next Post

British Muslim Magazine

Welcome to British Muslim Magazine, Britain’s leading Muslim lifestyle magazine offering inspiration, advice, shopping, food and halal travel advice to British Muslim audiences and international travellers. BMM is the perfect choice for everyone who wants to know more about our nation’s rich history and traditions.