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Easy eggplant and chickpea curry

Easy eggplant and chickpea curry
Dinner

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SERVES:
2
DIFFICULTY:
Capable Cooks
PREP TIME:
15 minutes
COOK TIME:
45 minutes

Ingredients

  • 2 tsp extra virgin olive oil
  • 2 tins (800g) chickpeas, drained and rinsed
  • 1 eggplant, cut into cubes
  • 2 cups (500ml) low-sodium vegetable stock
  • 1 tbsp tomato paste, no added salt
  • 1 medium brown onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • handful fresh coriander leaves
  • black pepper, to taste (optional)
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Method

  • In a heavy-based pot or casserole, heat the olive oil over a medium heat and saute the onion and garlic for 3-4 minutes or until transparent. Add the curry powder, cumin, turmeric, and garam masala, and a splash of stock. Mix well, then cook for one minute.
  • Add your eggplant, chickpeas, and tomato paste.Cover with the remaining stock, combine well, and increase the heat. Bring to a boil, then reduce to a simmer.
  • Simmer covered for 20 minutes, then remove the lid and continue to simmer for another 15-20 minutes until the liquid is reduced.Taste, and season with black pepper if you’d like. Serve topped with coriander leaves.

Notes


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