Aubergine, Chickpea, And Tamarind Stew - cooking recipe

Ingredients

1 aubergine
4 tablespoons oil
1 onion
2 garlic cloves
1 chili
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon mustard seeds
400 g tomatoes
1 pepper
1 tablespoon tamarind paste
2 tablespoons honey
400 g chickpeas
300 g tomatoes
handful mint

Preparation

Preheat the oven to 190C/gas 5.
Cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through.
Heat the olive oil in a heavy-based pan large enough to hold all the ingredients, and gently fry the onion, garlic, and whole chilli in it for 10 minutes until softened, stirring occasionally.
Stir in the spices including the mustard seeds and cook for a further 5 minutes.
Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally.
Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat.
Add the chickpeas (drained and rinsed) and fresh tomatoes and cook for a further 10-15 minutes.
Check the seasoning and stir in the mint just before serving.