Eggplant Chickpea Curry

By cmkasaras

Ingredients

• 1 tsp oil
• 1 small white onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 1/4 tsp red pepper flakes
• 1 lb tomatoes, roughly chopped (3 avg sized, about 2 cups)
• 2 lbs eggplant, cubed
• 1 tsp salt2 tsp mild curry powder
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 c vegetable broth 1 (15 oz) can chickpeas, drained and rinsed (~1 1/2 c)
• Chopped cilantro for garnish

Preparation

Step 1

Preheat a 4 qt pot over medium heat. Saute the onion x 5 mins, until translucent. Add cooking spray if needed.
Add the garlic, ginger, red pepper flakes and sauté x 1 minute
Mix in tomato, eggplant and salt, stirring constantly for 1 minute. The tomato should deglaze the pan.

Mix in the curry powder, masala, cumin. Add broth, stir and cover.
Bring to a slow boil and cook x 40 mins, stirring occasionally.

Add chickpeas and cook uncovered x 10 mins, stirring occasionally.
Garnish with cilantro.