Chocolate and aubergine Chana Masala

If you ever fancied making a "churry", this is the time to do it. In celebration of National Chocolate Week and National Curry Week, Annys Kirkpatrick from Sussex-based artisan chocolate label Rowdy & Fancy's has risen to Local Food Britain's challenge by combining Britain's love of chocolate with curry in an innovative dish entitled chocolate and aubergine Chana Masala. Enjoy your two favourite foods in one hit!

Ingredients

• 1 red onion
• 1 clove garlic, minced
• 1 large aubergine
• 1 400g can of chickpeas
• 1 400g can of chopped tomatoes
• 2 tbsp tomato puree
• 2 tbsp olive oil
• 2 tsp garam masala
• 1 tsp ground coriander
• 3 pinches salt
• 1 pinch freshly ground black pepper
• 6-8 squares of Rowdy & Fancy's Lime Chilli chocolate

Preparation

1. Gently heat the oil in a heavy bottomed saucepan. Finely chop the onion and add to the pan with the minced garlic, ground coriander and garam masala.
2. Once the onions are softened, dice the aubergine and mix into the onions with the tomato puree. Add the chopped tomatoes and simmer on a low heat for 20 minutes. You may need to add some water if it gets too dry.
3. Drain and rinse the chickpeas before adding them to the pan and simmer for another 5 minutes. Add salt and pepper to taste.
4. Now it's time for the chocolate! I used 8 squares, but I would start with 4 and keep mixing and tasting until it's right for you. I found that the mild heat of the chocolate was enough spice for me, but you could always add some fresh chilli in with the onions to give it that extra kick.
5. This is very rich, so serve with rice, chapati or as a side dish. Happy cooking!