Aubergine and Chickpea Hotpot

INGREDIENTS:

• Aubergine (1)

• Chickpeas (1 tin)

• Spinach (Handful)

• Chopped Tomatoes (1 tin)

• Coconut Milk (1 can)

• Tomato Pureé (2 tbsp)

• Turmeric

• Cumin

• Cayenne Pepper

• Garlic Powder

• Fresh Garlic Cloves (3)

• Fresh Coriander

METHOD:

In a large pan heat some oil (any will do, I use rapeseed). Add the chopped aubergine and sauté for a few mins with a tsp of garlic powder. Crush the garlic cloves and add to the pan. Add in the drained chickpeas, chopped tomatoes, tomato pureé and coconut milk in the pan and heat on medium heat.

Add your spices: 1tbsp of turmeric, cumin, garlic power and 1tsp of cayenne pepper. Season with salt and pepper. Give it a good stir.

Put the lid on the pan and cook for 15-20 mins.

Add a handful of chopped coriander and serve. Enjoy!