Gingered Chickpeas with Eggplant, Spinach and Tomato

  • 8 TB ghee or vegetable oil
  • 1-1 ¼ lbs eggplant (1 medium)
  • 2 TB minced fresh ginger
  • 2 hot green chilies, seeded and minced
  • 1 Tb cumin seeds
  • 1 ½ cups peeled, seeded, diced tomato or 1 14 oz can diced tomatoes, drained
  • 1 TB ground coriander
  • 1 ½ tsp paprika
  • ¼ tsp cayenne and black pepper
  • 1 ½ tsp turmeric
  • ½ cup water
  • 1 14 oz can chickpeas, drained and rinsed
  • 1/2 lb spinach leaves, washed and dried or 10 oz frozen, thawed and dried
  • 1 ½  tsp salt
  • 4 TB chopped cilantro
  • 1 ½ tsp garam masala

This spicy and rich curry is chock full of vegetables and chickpeas which makes it extra nutritious as well as satisfying. Pair it with a raita or even plain yogurt and a chutney and you will have an Indian feast!

Heat 5 TB oil or ghee in a large pot or wok. (non-stick surface is best) over moderate heat. When hot, add eggplant and fry, stirring often, until browned and softened. Remove and set aside. This may need to be done in 2 batches. Add the remaining 2 TB ghee or oil and raise heat to medium high. Add ginger, chilies and cumin seeds and fry until the seeds darken but do not burn. Add tomatoes and then the coriander, paprika, cayenne and black peppers, and turmeric. Cook gently until the tomatoes are reduced to a sauce, about 7-10 minutes. Add the water and bring to a boil. Reduce heat to low and add the eggplant, chickpeas, salt and half of the cilantro. Cover and simmer for about 20 minutes. Add spinach during the last 10 minutes of cooking. Before serving, stir in the rest of the fresh cilantro and the garam masala.

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