This aubergine and chickpea curry is packed with fibre, a healthy dose of greens and the anti-inflammatory spices ensure that it’s full of flavour.
2 large bags spinach
2 tbsp. olive oil
3 cloves garlic, peeled and chopped
1 dice–sized cube of ginger, peeled and finely chopped
2 red onion, peeled and sliced
250g chickpeas, drained and rinsed
2–3 hot green chillies, finely chopped including the seeds
Large handful of kale, roughly chopped
1 tbsp. cumin powder
1 tbsp. coriander powder
1 large aubergine, cut into medium-sized chunks
1 x 400g tin chopped tomatoes
Salt and pepper
Steam or boil the spinach for a couple of minutes, then run it under cool water before squeezing it gently to remove excess water. Place it in a food processor and blitz into a slightly chunky purée. Set aside.
Heat half the olive oil in a saucepan on a medium heat before adding the garlic, ginger, onions, chickpeas, chillies, kale, cumin and coriander and stir. Cook for around 5 minutes stirring occasionally.
Add the remaining olive oil and the aubergine and mix all the ingredients together. Cook for about 8–10 minutes.
Add the chopped tomatoes, salt and pepper and stir through.
Bring to a simmer, cover and cook for 15 minutes or until the aubergine is soft.
Stir in the spinach purée just before serving and enjoy.