If you’re looking for a healthy and delicious meal, this eggplant and chickpea curry is the perfect choice! A flavorful and nutritious meal that the whole family can enjoy. So if you’re in the mood for a flavorful curry, look no further than this eggplant and chickpea curry recipe!

General Information

• course: main
• calories: 233
• serving size: 4
• cuisine: Middle Eastern
• cooking time: 40 minutes

Ingredients:

• 2 eggplants (aubergines), cubed into 2cm pieces
• 2 cans chickpeas, rinsed and drained
• 2 tablespoons olive or vegetable oil
• 5 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon turmeric powder
• 2 cups vegetable or chicken stock
• 1/2 cup coconut milk or cream
• 2 tablespoons freshly chopped cilantro (coriander), for garnish

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the cubed eggplant, chickpeas, garlic, cumin, coriander, garam masala, black pepper and turmeric powder. Stir to combine.
3. Cook for about 5 minutes, stirring occasionally, until the eggplant is lightly golden brown.
4. Pour in the stock and coconut milk or cream. Stir and bring to a simmer.
5. Simmer, stirring occasionally, for 30 minutes, or until the eggplant is tender.
6. If the curry is looking dry, add a bit more stock or coconut milk.
7. Serve the curry in deep bowl, stopped with fresh cilantro, and a side of rice or flat bread. Q: What did the eggplant say to the chickpea? A: Let’s get together and make a curry!