Eggplant and Chickpea Masala
Ingredients
- 2 tablespoons coconut oil
- 1 onion
- 2 inches ginger
- 2 eggplants
- 3 garlic cloves
- 1/2 cup water
- 2 cans chickpeas, drained
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon fenugreek
- 1.5 tablespoons garam masala
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup 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. Simmer for 15-20 minutes.
Add cilantro on top before serving.
Enjoy.
Serving suggestions
Serve with rice or naan or bread.
