Iranian Stuffed Aubergines With Coconut And Almond Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

100 g chickpeas , cooked weight

2 cm gingerroot , peeled and finely chopped

1 tablespoon lemon juice

1 medium onion , peeled and finely chopped

1 tablespoon olive oil

1 tablespoon sunflower margarine

60 ml orange juice

1 teaspoon cayenne

2 garlic cloves , peeled and chopped

1 cinnamon stick

100 g ground almonds

100 g dried apricots

3 medium aubergines

1 teaspoon ground nutmeg

150 g roasted cashews

1 teaspoon turmeric

100 g dates , chopped

1 lime, juice and zest of

1 red chile , finely sliced

2 tablespoons fresh coriander , chopped

1 teaspoon cumin

750 ml water

2 tomatoes , diced

4 garlic cloves , chopped

fresh ground black pepper

1 teaspoon cinnamon

1 teaspoon ground ginger

1 small onion , peeled and chopped

400 ml coconut milk

1 green pepper , diced finely


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