High-Protein, Gluten Free, Vegan
Chickpea & Aubergine Dopiaza
30 mins
Easy
2 Servings
This Chickpea and Aubergine Dopiaza is a flavourful, high-fibre, and protein-rich vegan curry packed with gut-friendly chickpeas, nutrient-dense aubergines, and warming anti-inflammatory spices. A perfect make-ahead dish that freezes well for up to three months.
Brilliant Bases Used In This Recipe
Indian Gravy
About This Recipe
This dish is a powerhouse of nutrients, offering a perfect blend of fibre, protein, and healthy fats.
Chickpeas are a great plant-based protein source while also being rich in soluble fibre, which helps support gut health, regulate blood sugar, and promote heart health by reducing cholesterol levels.
Aubergines, on the other hand, provide a variety of vitamins, minerals, and antioxidants, particularly nasunin, which supports brain health.
The warming spices in the dish not only enhance flavour but also offer anti-inflammatory benefits that may aid digestion and overall well-being. The coconut oil adds healthy fats, contributing to satiety and energy levels, while the fresh coriander provides a burst of micronutrients.
This is a naturally thickened curry thanks to the starches released from the chickpeas, making it an excellent choice for a nutrient-dense, satisfying meal that also happens to be freezer-friendly for up to three months.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
240g / 8.5oz chickpeas, drained, skins rubbed off
160g / 5.5oz aquafaba (reserved chickpea juice)
2 medium onions, diced
1 medium aubergine/eggplant, diced into 1.5cm / 0.5-inch cubes
300g / 10.5oz BB Indian Gravy
½ teaspoon ground coriander seeds
3-4 garlic cloves, sliced
20g / 0.7oz coconut oil
0g / 0.35oz fresh coriander, chopped
2g / 0.07oz dried tarragon
Sea salt and black pepper, to taste
Nutrition Per Serving
Calories
780
Fats
23G
Carbs
91G
Protein
23G
Method
Heat a heavy-bottomed pan (with a fitted lid) over medium heat and melt the coconut oil
Dice the onions and aubergine into 1.5cm / 0.5-inch cubes and add them to the pan with a generous pinch of sea salt
Fry until golden and reduced by 50%, stirring frequently
Crush the chickpeas with a fork and add them to the pan along with the ground coriander and sliced garlic
Continue cooking over medium heat, stirring to distribute the flavours
Add the dried tarragon and aquafaba, stirring to deglaze and release the caramelised onions from the bottom of the pan
Pour in the BB Indian Gravy, bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover and cook for 2-3 minutes
Adjust seasoning with sea salt and black pepper to taste
Just before serving, stir through the freshly chopped coriander
