thumb of ginger
half a chilli
one aubergine diced into big chunks
one courgette diced the same
tin of tomatoes
two teaspoons tomato paste
dried herbs: oregano and thyme and mint
ground coriander
tin of chickpeas
four garlic cloves
Sweat the onion, ginger and chilli in a lot of oil in a Dutch oven. When they're just translucent, add the aubergine and let it get some colour. Then add the courgette, the tomatoes and paste, spices and herbs and chickpeas with their water. Let it simmer for a full hour, adding garlic in the last 15 minutes.
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