Vegan Eggplant Chickpea Masala
Ingredients
- 2 tablespoons of coconut oil
- 1 onion, diced
- 2 inches of ginger, diced
- 2 eggplants, diced
- 3 garlic cloves, minced
- 1/2 cup of water
- 2 cans of chickpeas, drained
- 28 ounces of diced tomatoes
- 2 tablespoons of tomato paste
- 1 teaspoon of fenugreek
- 1 1/2 tablespoons of garam masala
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/2 cup of cilantro, chopped
Preparation
In a pan, add coconut oil and cook onion and ginger until caramelized.
Add eggplant and garlic and cook for 10 minutes. Stir occasionally.
Add water, chickpeas, diced tomatoes, tomato paste, fenugreek, garam masala, paprika, and salt and pepper. Mix well and simmer for 15-20 minutes.
Add cilantro on top before serving.
Serving suggestions
Pair with rice or naan/bread to complement the dish.
