Recipes

Preheat oven to 400° F.  In a medium sauce pan boil chickpeas until tender. Once cooked, drain the chickpeas and set aside. Toss eggplant with 1 Tbsp oil oil and season lightly with salt. Roast in oven until starting to brown, about 15-20 minutes. In a straight sided pan over medium heat add 1Tbsp of oil and onions. Cook until onions are translucent, about3- 5 minutes. Add garlic, ginger, mustard seeds, chili powder, garam masala, and cayenne and cook for an additional 10 minutes. Add diced and crushed tomatoes and reduce heat to low. Simmer for 30 minutes. In a small sauce pan over low heat add remaining Tbsp of oil . Heat slightly and stir in chickpea flour to make a roux. Remove from heat and allow to cool. When sauce has finished simmering remove from heat and stir in chickpea roux, tamarind paste, and sugar.  Mix sauce with chickpeas and eggplant. Salt and pepper to taste. Garnish with chopped cilantro before serving.