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12 September 2014,16:28 by
D.Sumithra

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CHICKPEA AND AUBERGINE CASSEROLE

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Drain the chick-peas and cook in boiling water for 30 minutes until just soft.
  • Dry-fry the seeds together in a heavy-based pan until the aroma rises. Add the oregano and fry for a few more seconds.
  • Put the seeds, oregano and nuts in a blender and grind to a powder.
  • Heat the oil in a heavy-based flameproof casserole. Add the onion and gently fry for 10 minutes until translucent. Add the garlic, ground seed mixture and chilli powder. Stir-fry for 2 minutes.
  • Add the tomatoes, chick-peas, remaining vegetables and the stock. Bring to the boil, season with salt, then cover and simmer for 1 hour.
  • Check the seasoning, adding more salt or chilli powder if necessary. Stir in the coriander and serve with yogurt. 

INGREDIENTS

  • 250 grams chick-peas, soaked overnight
  • 2 teaspoon cumin seeds
  • 4 teaspoon coriander seeds
  • 4 tablespoon sesame seeds
  • 4 teaspoon dried oregano
  • 50 grams shelled Brazil nuts or almonds, toasted
  • 5 tablespoon sesame oil
  • 4 onions, chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon chilli powder, or to taste
  • 500 grams can chopped tomatoes
  • 2 red pepper, diced
  • 2 aubergines, cut into pieces
  • 250 grams green beans, chopped
  • 500 ml Vegetable Stock  
  • Salt to taste
  • 5 tablespoon finely chopped coriander
  • Yoghurt, to serve

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