Aubergine and Chickpea Masala

• Vegan
• Gluten free

• Produce

  • 1 cup Chickpeas, Cooked
  • 2 cloves Garlic
  • 1 knob Ginger
  • 1 1/2 cups Indian eggplant
  • 1 1/2 cup Tomato
  • 1 Yellow onion

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 1 tsp Tamari

• Baking & Spices

  • 1 tsp Brown sugar
  • 1 tsp Chili powder
  • 1 1/2 tsp Garam masala
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on earthandoven.com

Description

Ingredients

• 1 1/2 cups Indian eggplant, sliced (regular or Italian will do in a pinch)
• 3 tbsp coconut oil
• 2 cloves garlic, minced
• 1 knob ginger, grated
• 1 yellow onion, sliced thinly
• 1 1/2 cup tomato, chopped
• 1 1/2 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 tsp chili powder (more if you like her spicy)
• 1/2 tsp turmeric
• 1 tsp tamari
• 1 tsp brown sugar
• 1 cup cooked chickpeas
• 1 can full fat coconut milk
• Serve with: cilantro, basmati rice, garlic naan bread, quinoa, etc

Directions

• In a large pot, melt 2 tbsp of coconut oil over medium heat. Add the eggplant cook for 6-8 minutes, stirring to brown both sides. If they get a little burny thats OK!
• Next add in garlic, ginger and onions and cook for 7 minutes, stirring, until softened and aromatic.
• Add in the tomatoes, chickpeas, tamari, brown sugar, and spices. Season with salt. Bring to a boil on medium high heat, cover, and then reduce the heat to medium low. Let the tomatoes cook down and the flavours get acquainted for 10 minutes.
• Pour in coconut milk and stir, simmering on low for 5 more minutes. Taste and add more seasonings to your liking.
• Serve with a sprinkle of cilantro. Some naan and basmati rice would go swimmingly.

Nutrition