Aubergines & chickpeas with lime & coriander

Name: Aubergines & chickpeas with lime & coriander
Ingredients: 2 tablespoons rapeseed oil; 2 aubergines, tops removed, sliced in half lengthways, then each half sliced into 3 lengthways and then each strip cut in to 2 so you have long rectangles of aubergine; 6 shallots, top and tails removed, peeled; 3 cloves of garlic, peeled; 5cm fresh ginger, peeled and roughly chopped; 1 medium red chilli, deseeded and finely sliced; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 400ml tin of chopped tomatoes; 200ml water; 400g tin of chickpeas, drained and rinsed; 1 teaspoon vegetable bouillon; 2 tablespoons tomato puree; Juice of 1 lime; 1 tablespoon soy sauce; 1 large handful of coriander leaves, finely chopped; A pinch of Maldon sea salt

www.dizzlesky.co.uk

It's a lovely way of getting lots of vegetables and chickpeas in and is absolutely delicious as a leftover as the flavours continue to infuse.

View full recipe on www.dizzlesky.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dizzlesky.co.uk.

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Ingredients

2 tablespoons rapeseed oil
2 aubergines, tops removed, sliced in half lengthways, then each half sliced into 3 lengthways and then each strip cut in to 2 so you have long rectangles of aubergine
6 shallots, top and tails removed, peeled
3 cloves of garlic, peeled
5cm fresh ginger, peeled and roughly chopped
1 medium red chilli, deseeded and finely sliced
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
400ml tin of chopped tomatoes
200ml water
400g tin of chickpeas, drained and rinsed
1 teaspoon vegetable bouillon
2 tablespoons tomato puree
Juice of 1 lime
1 tablespoon soy sauce
1 large handful of coriander leaves, finely chopped
A pinch of Maldon sea salt