Chickpea Curry with Eggplant and Spices
Ingredients
- 1 (15-ounce can) chickpeas
- 2 small eggplants or 1 big one
- 1/2 big onion
- 2-3 cloves garlic
- 1 cup coconut milk (canned or light)
- 1-2 tbsp curry powder (or curry paste)
- 1-2 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp turmeric (optional)
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (optional)
- salt and pepper to taste
- cooked rice of choice
- spinach or fresh coriander for serving
Preparation
Chop the eggplant and onion into small pieces and heat a little oil or water in a pan over medium heat. Add onion and eggplant and cook for about 10 minutes. Then add the garlic.
Drain and rinse the chickpeas and add them to the pan.
Add coconut milk, spices, salt, and pepper to taste. Simmer for about 5 minutes.
Serve with cooked rice of choice and garnish with spinach or fresh coriander. Enjoy!
