Biomed - Chickpea and Aubergine Curry

Ingredients

• 1 large/750g aubergine** (or 2 smaller), cut into bite sized pieces
• 1 large/200g red/Spanish onion, peeled and chopped
• 3 cloves garlic, smashed and peeled
• 3 tbs extra virgin olive oil
• 1 heaped tbs fresh grated ginger
• 2 large long red chilli, chopped or ½ tsp dried
• 2 heaped tsp ground cumin 2 tsp turmeric powder
• 1 cup tomato passatta or 1 tin chopped tomatoes
• 150g raw cashews
• 1 tbs honey 250g cooked chickpeas (if using tinned that’s from 1 x 400g tin)
• 4 handfuls spinach or kale or chard leaves, roughly chopped