Delightful Chickpea and Eggplant Curry
Ingredients
- 1 medium onion finely chopped
- 1 tbsp oil
- 1 small eggplant, diced small
- 2 bell peppers, chopped
- 1 tsp garlic powder
- 1 tbsp ground cumin
- 1/4 tsp ground turmeric
- 1.5 tsp chili powder
- 1 tbsp ground coriander
- 1/4 tsp ground ginger
- 1/8 tsp cinnamon
- 1 to 1.5 tsp kosher salt (to taste)
- 1 15 oz. can chickpeas, drained and rinsed
- 1 13 oz. can coconut milk
- 1 cup crushed tomatoes
- 1 cup (packed) baby spinach
Preparation
In a large pan or pot, add onions, oil, and eggplant. Cook on medium heat with lid on for 12 minutes, stirring occasionally.
Add bell peppers, all spices, and chickpeas; stir and cook for 3 minutes.
Add coconut milk and crushed tomatoes; stir well.
Cook partially covered at a low simmer until peppers are tender, about 10 minutes, stirring periodically.
Add baby spinach, stir, and cook for another 2 to 3 minutes covered.
Stir and serve with rice and chopped cilantro. Add red chili flakes for extra spice if desired.
