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2 eggplants
¼ cup olive oil
½ teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon chili flakes
1 capsicum, diced (red, yellow or green)
1/2 red onion, diced
200g cooked (canned) chickpeas
1 cup Anchor Full Cream UHT Milk
1 heaped teaspoon cornflour
1 cup Anchor Shredded Cheddar
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