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Ingredients
- 200 g aubergines cut in pieces (1.5 cm)
- 1 Tbsp dried oregano
- 1 ½ tsp fine sea salt
- 30 g olive oil plus 1 Tbsp for drizzling
-
100
g onions
or leeks - 2 garlic cloves
- 10 g fresh root ginger cut in round slices (2 mm)
- 400 g chicken breast fillets (approx. 2 breasts), cut in pieces (2 cm)
- ½ tsp ground turmeric
- 1 tsp garam masala
- ¼ tsp chilli flakes
- 1 Tbsp plain flour
- 20 g tomato purée
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - 200 g water
- 240 g tinned chickpeas drained (1 x 400 g tin)
- 150 g natural yoghurt
- ½ tsp ground black pepper
- fresh coriander roughly chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 427.5 kcal / 1788.4 kJ
- Protein
- 32.5 g
- Fat
- 17.5 g
- Carbohydrates
- 35.7 g
- Fibre
- 9.4 g
- Saturated Fat
- 3.2 g
- Sodium
- 1343.8 mg
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