From The Chef’s Kitchen Chickpea & Aubergine Curry

Serves 4

Ingredients

Chickpea and Aubergine Curry

2 onions, 昀nely diced

1 tbsp crushed garlic

1 tbsp chopped ginger

3 red chillies, 昀nely diced

2 aubergines, 1 inch cubed

Marcela Morales

The Rupert Brooke

Marcela trained to be a chef in Sweden, and worked in lots of European countries, before settling on England in 2002. She has worked in various places around the UK gaining experience in British cuisine. Cambridge has been her home since 2015, and started working at Chestnut lightly salted

(The Rupert Brooke) in September last year, where she has put her stamp on The Rupert Brooke kitchen straight away. Marcela uses her vast experience to implement many diferent cuisines on to her menu, this could range from Nordic to Italian, Spanish, English or Asian.

1x 400g tin chickpeas

1 tsp ground cumin

1tsp ground coriander

½ tsp turmeric

2tsp garam masala

1 lemon juice

50g fresh coriander

5 fresh tomatoes, chopped 50ml veg oil

Flat Bread

200g wholemeal 昀our

50g plain 昀our

2 tsp baking powder

½ tsp fennel seed

5g salt

2tbsp veg oil

Basmati Rice

200g basmati rice

300g water

Pinch of salt

Method

For The Curry

Heat the the oil in a large frying pan on a medium heat and add the onions, fry for 5-10 mins until they start to caramelise. When lightly brown, add the garlic, ginger and diced chilli cook for a further couple of mins.

Add all the dry spices, stir and cook for 2 mins. Add the chopped tomatoes, de-glaze the pan, turn down the heat and simmer until the tomatoes are soft and broken up.

In a separate frying pan, add a little oil and sauté the aubergines until brown and then add these when coloured to the tomato spice mix. Cook gently on a low heat until the aubergine is soft, add the drained chick peas and simmer for 5-10 mins.

Check the seasoning and add salt if needed. Finish with lemon juice and chopped coriander to serve.

For The Rice

Add a drizzle of oil to an oven proof pan/ dish. Add the rice and boiling water with a pinch of salt. Cover tightly with tin foil, place in the oven at 180c for 18 mins. Take out stir and enjoy!

For The Flat Bread

Mix all of the ingredients together in a mixing bowl, divide into 4 and shape into balls. On a 昀oured surface roll them 昀at, about as thick as a pound coin. Heat the frying pan on medium to high heat, place the rolled-out dough straight into the pan, cook on each side until slightly browned, 1-2min per side. Serve warm.

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