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EGGPLANT & CHICKPEA CURRY

This works well as a vegan main course or as a side course when coupled with chicken or sausages.
Course Main Course, Side Dish
Cuisine Indian
Keyword chickpeas, curry, eggplant, Vegan
Servings 4 people

Ingredients

  • For the spice mix (alternatively, you can use your favorite curry blend or paste):
  • 1 tsp salt or to taste
  • 3/4 tsp ground coriander
  • 3/4 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes optional
  • 1/4 tsp cinnamon
  • 1/8 tsp black pepper
  • 1/8 tsp ground cardamom
  • For the chickpea curry:
  • 1 large eggplant peeled and diced (about 5 cups diced)
  • olive oil spray
  • 3 cloves of garlic minced
  • 1 inch piece of ginger grated
  • 1 medium onion chopped
  • 1/4 cup tomato paste Unico tomato paste is 0 points
  • 3 cups frozen precooked chickpeas or 2 15.5 oz cans of chickpeas rinsed and drained
  • 2 cups water or vegetable broth
  • 1 bunch of fresh cilantro chopped (about 1 cup chopped)
  • ¼ cup light coconut milk optional

Instructions

  • Combine all the spices and salt in a small bowl and mix well. Set aside
  • Heat a 12-inch deep skillet with a lid over medium heat. Add half of the diced eggplant and cook for about 7 minutes stirring occasionally. Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl. Or heat oven to 400f, spray eggplant with olive oil, roast on baking pan covered in tin foil until edges are brown.
  • Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6 minutes or until translucent.
  • Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3 minutes.
  • Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes. Or put in slow cooker on high and cook for 1-2 hours.
  • Add coconut milk (optional) and cilantro in the last 10 minutes of cooking, saving some cilantro for garnish.