Preparation Difficulty: moderate
Preparation time: 50 minutes.
400g canned chickpeas, rinsed and Drained
400 ml of coconut milk
6 tomatoes, cut into quarters
2 onions, chopped
2 dried chili peppers, chopped (you can use only one)
A little olive oil
1 tablespoon mustard seeds
4 teaspoons garam masala spice (available at spice shops of, or in larger supermarkets)
2 teaspoons ground coriander spice
2 teaspoons of turmeric
Cut eggplant lengthwise and cut into thin slices, deep frying pan heat the oil and slightly fry the cloves in it (after 2-3 min. Either side). Slices should be nicely brown and crispy, remove them to a plate (stir-fry a few slices at a time).
In a pan pour a little more oil, add mustard seeds and sauté for about half a minute, then add the onions and sauté until they soften and begin ruduoti. Leave the chili pepper, all spices, coconut milk and a spoon sauté for about a minute. Pour remaining milk, half a tin (from coconut milk) of water, add the tomatoes and everything on low heat cook for about 25-30 minutes. Before the Stew becomes thick.
Stir in the aubergines, chickpeas and cook for 5 minutes. Serve with bulk of rice.