Martinican Colombo of Vegetables and Chickpeas
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g tinned chickpeas, drained
- 1 aubergine, diced
- 2 tbsp medium curry powder
- 1 tsp mustard seeds
- 1 onion
- 2 garlic cloves
- 1 tbsp tamarind paste
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 21.3 g
- Carbohydrate
- 98.3 g
- of which sugars
- 6.4 g
- Fat
- 6.7 g
- of which saturates
- 0.9 g
- Fibre
- 16.7 g
- Salt
- 1.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion, crushed garlic and mustard seeds in a little oil for 5 minutes until fragrant, then stir in the medium curry powder and cook for 1 minute.
- 2
Add the aubergine and 200ml water, cover and simmer for 12 minutes until almost tender.
- 3
Stir in the chickpeas and the tamarind paste, and simmer for a further 8 minutes.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the colombo on the rice.
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