Eggplant Curry with Chickpeas

Eggplant Curry with Chickpeas

East African favorite

All along the coast of East Africa, there is a
favorite dish of eggplant and chickpeas in curry sauce. This amazing dish is
called Mchuzi wa Biringani.

Ingredients:

·        
2 T vegetable oil

·        
1 onion chopped

·        
4 cloves garlic minced

·        
1 jalapeno pepper minced

·        
1-inch fresh grated ginger

·        
1 large eggplant

·        
2 tsp ground cumin

·        
1 tsp ground coriander

·        
½  tsp
ground turmeric

·        
½ tsp salt

·        
¼ tsp ground cardamom

·        
Pinch red pepper flakes

·        
1 T tomato paste

·        
3 C diced tomatoes

·        
½ C vegetable broth

·        
1 ½ C cooked chickpeas

·        
Prepared rice

 

 

 

Directions:

1.      
in a big saucepan or Dutch oven, heat 2 Tbs.
vegetable oil over medium-high heat.

2.     
Add 1 chopped onion and cook for 5 minutes until
softened.

3.     
Add 4 cloves minced garlic, 1 seeded and minced
jalapeno pepper, and 1-inch fresh grated ginger.

4.     
Saute for 1 minute until you smell the
aromatics.  

5.     
Add 1 large eggplant that has been cut into
cubes and season with 2 tsp. ground cumin, 1 tsp. ground coriander, ½ tsp.
ground turmeric,
½ tsp. kosher salt, ¼ tsp. ground cardamom and
a pinch of red pepper flakes.

6.     
Stir to coat the eggplant with the spices.

7.     
Mix in 1 Tbs. tomato paste and let cook for 1
minute.

8.    
Add 3 cups diced tomatoes and ½ cup vegetable
broth.

9.     
Stir and cover the pan.

10.  Lower
the heat and simmer for 20 minutes, stirring often, until the eggplant is
softened.

11.  
Add 1 ½ cups cooked chickpeas, stir and simmer
for another 15 minutes.

12.  The
eggplant should be tender and the sauce should be thick.

13.  Taste
for any seasoning adjustments and serve hot.

14.  Serve
over rice. 

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