Aubergine & Chick Pea Curry

Aubergine & Chick Pea Curry

From R.C's GI Jeans book... Be warned, this makes quite a lot so start with a suitably roomy pan!

Serves 4

2 red onions, finely chopped
2 garlic cloves, crushed
1 large aubergine, diced
2 tsps chopped fresh thyme
1/2 tsp allspice
2tsp ground cumin
1 tsp ground turmeric
1 tbsp chopped fresh ginger
2 red chillies, thinly sliced
1/4 pint vegetable stock
1 tbsp plain flour
1 x 400g can chickpeas, drained
1 x 400g can chopped tomatoes
3/4 (450ml) tomato passata

In a LARGE non-stick pan add the onions, garlic and aubergine and cook for 5 mins until soft. Add the thyme and spices and cook for 2 more minutes. Add a little stock and stir in the flour to cook through. Stir in the remaining stock, the chickpeas, tomatoes and passata. Simmer for 20 minutes until the sauce thickens

211 cals per portion