Prep time: 20 minutes
Cooking time: 1 hour 45 minutes
Total time: 2 hours 5 minutes
Preheat the oven to 160/315/gas 2-3. You will need a medium casserole or oven proof dish with a lid.
Sprinkle the garam masala, tumeric and paprika over the beef. Heat the oil in a frying pan until hot. Brown the meat in batches and add to a casserole dish.
Add the aubergines to the oil and brown for 5 minutes. They will start to become a lovely dark golden colour and reduce in size. Once cooked, add them to the meat. If the pan is dry add another teaspoon of oil. Add the shallots, ginger and garlic. Stir on a lower heat for 2 minutes.
Add to the casserole dish before adding the tomatoes, chickpeas, water, purée, cinnamon, star anise, honey, lemon, salt and pepper.
Bring to the boil, pop a lid on and put in the oven for 1 hours and 45 minutes.
Season to taste and serve with some wilted greens.
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Chickpeas are a great addition to your diet. I challenge you to try and use a tin every week or two.”