Preparation

• Peel and finely chop the ginger. Remove the end off the chilli (and if you don’t like it spicy, remove the seeds too) and finely chop.
• Finely chop the aubergine into small pieces (we like using a serrated knife as it chops aubergine easiest). Finely chop the oyster mushrooms.
• Put a large saucepan on a high heat and add the oil and leave it to heat up for a minute. Add the chilli and the ginger and cook for 2 minutes, stirring regularly. Add the oyster mushrooms and cook for 3-4 minutes.
• Add the aubergines and cook for 2 minutes stirring regularly. Add the tamari and cook for a further 2 minutes, continuing to stir well, so that all the aubergine and mushrooms gets infused with the lovely tamari flavour. Now add the 5 tablespoons of water and cook stirring regularly until the aubergine becomes soft and cooked.
• In the meantime, drain and rinse the chickpeas thoroughly. Roughly chop the coriander/basil/chives and set aside.
• Then add all the remaining ingredients into the pan and cook for 5 minutes, when it boils, then reduce to a simmer.
• Remove from the heat, taste and adjust the seasoning to your pallet. Garnish each serving with some chopped coriander/basil/chives and if you like it spicy, additional chilli flakes go great as a topping, too. Enjoy.