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Curried tomato chickpeas

Serves 4

Prep Time 15 min

Cooking Time 30 min

Ingredients

  • ½ aubergine, cut into 1cm thick slices
  • 1 courgette, sliced
  • 1 red onion, quartered
  • 1 red pepper, halved and deseeded
  • 1 yellow pepper, halved and deseeded
  • Cooking oil spray
  • 1–2 garlic cloves, to taste
  • 1tbsp olive oil
  • 1½tbsp balsamic vinegar
  • 2tbsp curry paste
  • 1tbsp mango chutney
  • 400g tin chopped tomatoes
  • 400g tin chickpeas in water, drained
  • 4tbsp chopped fresh coriander, plus extra leaves to garnish

Method

  1. Preheat the grill to high. Put the aubergine, courgette, onion and peppers in a large baking tray and spray with a little oil. Cook under the grill for 20 min, turning halfway through, or until the vegetables are charred on both sides.
  2. Remove from the grill and set aside to cool. Put the peppers in a sealed plastic food bag – the skins will loosen in the steam. When they’re cool enough to handle, peel the peppers and discard the skins.
  3. Cut all the cooled vegetables into bite-size chunks, then toss together in a mixing bowl with the garlic, olive oil and vinegar. Transfer the mixture to a medium saucepan with the remaining ingredients and cook over a medium heat, stirring occasionally, for 10 min or until warmed through.
  4. Divide among 4 bowls, then serve garnished with extra coriander leaves.

Nutrition per serving

Read more on how we calculate nutrition.
196 8.1g 6.9g 0.8g 7.8g 15.3g 0.6g 86mg 26.2g 3.3mg

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