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Chickpea and Brinjal Curry by Zola Nene

50 Minutes
6 Servings
15 Ingredients

Description

Everyone needs a hearty, warming curry in their recipe rotation – and this Chickpea and Brinjal Curry by Chef Zola Nene ticks all the boxes. It’s easy to cook, full of flavour and vegan!

 

Chickpeas are protein-packed legumes with a buttery, nutty flavour that adds extra texture to all kinds of meals. Zola uses our exclusive Simple Truth Chickpeas in this one, because they’re naturally high in energy and fibre, and ideal for stews and curries.

 

What are you waiting for? Make this Chickpea and Brinjal Curry recipe tonight. Shop all the ingredients at a Checkers store near you, or on Sixty60 for delivery to your door in 60 minutes.

Directions

1. Toss the brinjals with the cumin seeds, chilli powder, salt and pepper, and 1 tablespoon of olive oil. Place into the air fryer (or oven) at 180°C for 15 minutes.

2. In a pot, add the remaining 2 tablespoons of olive oil and the onion, and sauté until softened and beginning to brown.

3. Add garlic, ginger, curry powder and garam masala to the pot, and cook for 1 minute over low heat to release the aromas of the spices.

4. Add the tomatoes, then cover and simmer for 5 minutes until the tomatoes cook down.

5. Add the chickpeas, stock pot, water and brinjals to the pot, stir well, then cover and simmer for 30 minutes.

6. Serve with rice or naan bread.

 

Ingredients

  • 4 cups Simple Truth Chickpeas; cooked
  • 200g baby brinjals; halved
  • ½ tsp. cumin seeds
  • ¼ tsp. chilli powder
  • Salt and pepper, to taste
  • 3 tbs. olive oil
  • 1 onion; chopped
  • 1 tbsp. crushed garlic
  • 1 tbsp. fresh ginger; chopped
  • 2 tbsp. mild curry powder
  • 1 tbsp. garam masala
  • 2 tomatoes; diced
  • 1 vegetable stock pot
  • 1 cup water