Spiced Chickpea and Eggplant Curry
Ingredients
- 2 cans chickpeas
- 1 can fire roasted tomatoes
- 1 eggplant
- 1/2 large onion
- cumin
- turmeric
- curry powder
- black pepper
Preparation
Drain and rinse the chickpeas.
Roast the eggplant until tender.
Chop the onion.
In a pan, sauté the onion with cumin, turmeric, curry powder, and black pepper until fragrant.
Add the chickpeas, fire-roasted tomatoes, and roasted eggplant to the pan. Mix well and heat through.
Cook brown rice separately according to package instructions.
Serve the mixture over the brown rice.