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Eggplant and Chickpea Curry

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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:

Heat the oil in a large pot over medium heat.
Add the cubed eggplant, chickpeas, garlic, cumin, coriander, garam masala, black pepper and turmeric powder. Stir to combine.
Cook for about 5 minutes, stirring occasionally, until the eggplant is lightly golden brown.
Pour in the stock and coconut milk or cream. Stir and bring to a simmer.
Simmer, stirring occasionally, for 30 minutes, or until the eggplant is tender.
If the curry is looking dry, add a bit more stock or coconut milk.
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!