NUTSHELL’S KHORESHT BADEMJAN
Modern Iranian restaurant, Nutshell, has adapted their delicious Khoresht Bademnjan so that you can make it at home during the current Covid-19 isolation.
An aubergine stew with tomato and split chickpeas made using just a few ingredients from your store cupboard, this version is just as fragrant and nourishing as their signature restaurant dish. Soaking chickpeas is something that few people have the time to do normally, but it's well worth making the effort, as it greatly enhances the flavour of these pulses. This recipe is vegan but you can serve it with lamb as well, if you have some to hand.
2 large aubergines
100g dried split chickpeas
1 tin chopped tomatoes or passata
1/2 tsp turmeric
1/2 tsp smoked paprika
50 ml lime juice
Soak the dried chickpeas in water and refrigerate overnight.
Cut the aubergine into large wedges, season with salt, pepper and paprika. Bake in the oven at 180degrees until soft or fry in oil.
Chop the onion finely, sauté in a heavy bottom pot with olive oil and a pinch of salt. When the onion in tender, add turmeric, salt and pepper.
Drain the chickpeas, add to the pot and mix until coated with oil and spices.
Add 500ml of water, bring to boil then simmer until the split chickpeas are cooked.
Add the aubergine and cook for another 5 minutes and adjust the seasoning. If the stew is too thick, you can add more water.
Finish with lime juice.
Enjoy with plain rice, flat bread or with Jerusalem artichoke crisps, Nutshell style.
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