Instructions

• Preheat the oven to 200°C (390°F). Wash and cube the 1 large aubergine (leave the skin on). Spread the cubes on a baking sheet.
• Drizzle the aubergine with the first 1 tablespoon olive oil (not extra virgin) and season with the 1 teaspoon "salt and pepper" from the ingredient list. Toss to coat and arrange in a single layer.
• Roast the aubergine at 200°C (390°F) for about 20 minutes, flipping every few minutes, until the cubes are golden and tender. Remove from the oven and set aside.
• While the aubergine roasts, heat the second 1 tablespoon olive oil in a large pot or deep pan over medium heat. Add the 1 medium diced yellow onion and sauté until golden and translucent, about 5–7 minutes.
• Add the 2 cloves minced garlic, the diced deseeded 1 green chili, and the 3 cm grated ginger to the pan. Cook, stirring, for about 2 minutes.
• Add the spices: 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, and 1 teaspoon garam masala. Cook, stirring, for about 30 seconds to release the spices’ aroma.
• Add 1 can (400 g) chopped/diced tomatoes, the 1 can (240 g) chickpeas (ensure they are drained), and 1 can (400 ml) coconut milk. Stir in the second 1 teaspoon salt from the ingredient list. Bring to a gentle simmer, reduce the heat to low, cover, and simmer for 5 minutes.
• Stir the roasted aubergine cubes into the simmering curry and cook for 1–2 minutes more to heat through.
• Remove from the heat, stir in the 1 tablespoon chopped parsley or coriander, and serve immediately.