Chickpea And Aubergine Rice Noodle Bowls

2 glugs of olive oil

¼ tsp mustard seeds

1 small onion, finely chopped

1 tbs (15ml) garlic and ginger paste 1 medium aubergine, diced

1 can chickpeas, drained and rinsed

1 tsp (5ml) cumin powder

1 tbs (15ml) mild/medium chilli powder 2 tbs (30ml) curry powder

½-1 tsp salt

1 tbs (15ml) tomato paste

1 can coconut milk

1 small red cabbage, finely sliced 200g rice noodles fresh coriander leaves to garnish

Heat the oil in a pot. Add the mustard seeds and, as soon as they pop, add the onion. Cook for 3 to 5 minutes or until golden brown,

Add the garlic and ginger paste, and cook for a few seconds. Add the aubergine.

Cook for 5 to 8 minutes. Add the chickpeas, cumin powder, chilli powder, curry powder and salt. Stir it and add the tomato paste. Sauté for another minute.

Add the coconut milk. Bring to a boil and then reduce the heat. Cover with a lid and simmer for 8 to 10 minutes until the gravy thickens and the aubergine softens. Once done, turn off the heat and keep aside.

Blanch the red cabbage in boiling water for 5 minute.

Cook the rice noodles as per the instructions on the pack.

In a big bowl, add a good serving of rice noodles, followed by a generous amount of cabbage and a spoonful of chickpea coconut curry

Garnish with coriander leaves and serve.

Preparation time: 10 minutes Cooking time: 30 minutes Serves: 3-4