Eggplant Chickpea Masala
Ingredients
- 2 tbs 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 oz of diced tomatoes
- 2 tbs of tomato paste
- 1 tsp of fenugreek
- 1 1/2 tbs of garam masala
- 1/2 tsp of smoked paprika
- Salt/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/pepper. Mix well. Simmer for 15-20 minutes.
Add cilantro on top before serving.
