pointless here is my
Aubergine Chickpea and Spinach curry (its always gets rave reviews and you can make it as hot or not as you like ... )
1 x 400g tin chickpeas
2 medium aubergines, cut into cubes
2 onions chopped
A couple of sprays of olive oil
2.5cm knob of fresh root ginger, grated
4 cloves of garlic,
1 hot chilli pepper, seeded and chopped (more or less depending on how hot you like it)
2 tsp ground coriander
2 tsp ground cumin
½ tsp Turmeric
3 cardamom split
1 x 400g tin chopped tomatoes
225g spinach, chopped roughly
Bunch of fresh coriander chopped
Vegetable stock cube made up to about 400ml
Stir fry the onion in a couple of sprays of oil to brown, adding a little stock if it seems to burn
Add the aubergine cubes and just enough stock to keep them moist,. Add the ginger, garlic chilli, coriander and cumin and stir fry a little taking care not to burn the spices. Add the tomatoes and their juice, the turmeric the cardamom the rinsed chickpeas and the rest of the stock or water Bring to a fast simmer the turn down heat and cook for 25 minutes, or until the aubergine feels soft but is still in cubes. Add the spinach and cook for a further minute or two till the spinach is wilted . Add the chopped coriander ,
Season with salt and pepper, and serve. This is even better made the day before you want to eat it . and good with a dollop of 0% fat yoghurt and some more fresh chopped coriander