Eggplant and Chickpea Curry

Ingredients

  • ½ teaspoon cayenne or other hot red pepper (less or more, to taste)
  • 2 teaspoons ginger paste or minced ginger root
  • 1 14-ounce can diced tomatoes (fire-roasted preferred)
  • 1/8 teaspoon asafetida (or 1 clove garlic, pressed)
  • ½ teaspoon turmeric
  • ¼ teaspoon garam masala (start with less and add more to taste)
  • ¼ cup minced parsley or cilantro
  • + 7 more ingredients
    • ½ cup water
    • 1 15-ounce can (or 1 ½ cups) cooked chickpeas, rinsed and drained
    • 1 ¼ teaspoon ground coriander
    • 1 ¼ teaspoon cumin seeds
    • ½ red bell pepper seeded and diced
    • 1 medium onion, chopped
    • 1 large eggplant

1. Preheat oven to 400F. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh. 2. Heat a non-stick skillet ...

View full recipe at SpringPad

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