Spicy Aubergine & Chickpea (side dish)

 

Try out this delicious aubergine side dish with a yogurt and almond sauce, pair it with any meat or fish that you fancy.

Servings x4 / calories per serving = 254 cals

Macros per serving:

  • FAT – 13g
  • CARBS – 24g
  • PROTEIN – 10g

Ingredients:

  • 2 aubergines, cut into cubes
  • 200g cherry tomatoes
  • 1 can drained, chick peas (tinned)
  • 1 red onion, finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp ginger, finely chopped
  • 1/2 tsp each of cinnamon, ground coriander and cumin
  • 4 tbsp(s), Greek Yogurt
  • 30g almonds, chopped
  • 1 clove garlic
  • 1 handful fresh coriander
  • Salt and pepper
  • 2 tbsp lucy bee coconut oil

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How To Cook:

  1. Heat oven to 170°c fan / 190°c electric / gas mark 5, melt 1 tbsp of oil in a large baking dish, then toss in the cubed aubergines getting an even coat of the oil over all the cubes. Season with salt and pepper, then bake in the oven for 30 mins, turning half way through the cook time.
  2. Meanwhile make your almond sauce by mixing together the yogurt, fresh coriander almonds and crushed garlic. Season with salt and pepper then leave in the fridge for later.
  3. In a large non-stick pan, heat the remaining oil, fry the onion for 5-10 mins until softened then add all the spices stirring for 1 min to release the aromas. Add the chilli, ginger and tomatoes, cook on a medium heat for 3-5 mins before adding the chickpeas and ½ cup water. Reduce heat to and allow to simmer for 10 mins to reduce the water.
  4. Once the auberines are cooked, add them to the chickpeas, mix all together then serve immediately with the yogurt sauced spooned on top.
  5. You can serve this side dish with – grilled chicken, fish, steak or even grilled cheeses such as halloumi or paneer.

Aubergine & chickpea curry

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