Aubergine and chickpea curry is perfect for a mid-week dinner as it takes just 30 minutes to prepare. Served over white rice and garnished with chopped fresh parsley leaves.
Wash and cube the aubergines (I don't peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
Roast in the oven on 200c for 20 minutes, flipping at least once while they're being roasted.
Heat olive oil in a large pan, then cook the onion until it becomes golden and transculent. Add minced garlic, and cook for one more minute until fragrant.
Add coriander seeds, cook for 30 seconds. Then add the rest of the spices and cook for 30 more seconds.
Chop a chilli, and throw it in the pan.
Add a can of chopped tomatoes, and your cooked chickpeas. Reduce heat, cover with lid and let it simmer for 10 minutes.
Stir in coconut milk, cook for 1 more minute. Stir in the aubergine cubes and remove from heat.