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Anna’s aubergine and chickpea curry


  • 1 onion, peeled
  • 3 garlic cloves, peeled
  • 1 pepper (any colour), chopped
  • 400 g (1 tin) tomatoes
  • 1 tsp tomato puree
  • a pinch of salt
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 1 small chopped aubergine
  • 1 tin chickpeas, drained
  • a handful of coriander


  1. Chop the onion and garlic. Sauté in a small amount of water and a pinch of salt until soft.

  2. Add the pepper, tomatoes, tomato purée and cumin (and chilli if using) and cook until the veg is soft. When ready, blend until smooth.

  3. Add the aubergine and chickpeas. Cook until the aubergine is soft.

  4. Add a handful of chopped coriander and stir.

  5. Serve with brown rice or quinoa, and more coriander to garnish.