Grilled Aubergine with Curried Chickpeas

INGREDIENTS:

• Aubergines

• Chickpeas

• Shallots

• 2 tsp Garam Masala

• 1 tsp Ground Coriander

• 2 tsp Garlic Powder

• 1 tsp Ground Turmeric

• 1 tsp Ground Cumin

• Chilli Flakes

• Fresh Coriander

• Olive Oil

METHOD:

Finley chop the shallots and cook in pan with a dash of olive oil. Add your spices: garlic powder, garam masala, cumin, turmeric and ground coriander. Flavour with salt, pepper and chilli flakes.

Add 2 cups water and cook on medium heat for 10 mins.

Add two tins of drained chickpeas. Cook on low heat for another 5 mins.

Slice aubergines horizontally down the middle, into two halves and score them with a knife diagonally. Griddle them in oil and flavour with salt, pepper and chilli flakes.

Add 1 inch block of creamed coconut, a large bunch of fresh coriander and a generous handful of spinach to your pan of chickpeas. Cook for 5 mins.

Serve the grilled aubergine with cous cous (optional) and your curried chickpeas and spinach on top and enjoy!