Eggplant And Chickpea Curry Recipes

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CHICKPEA CURRY



Chickpea Curry image

Forget take out! Bring the delicious flavors of your favorite Indian restaurant to your home with this super flavorful vegan eggplant and chickpea curry. Loaded with spices and incredibly easy to prepare.

Provided by Vicky & Ruth

Categories     Entree

Time 1h15m

Number Of Ingredients 17

1 tsp salt (or to taste)
3/4 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp red pepper flakes (optional)
1/4 tsp cinnamon
1/8 tsp black pepper
1/8 tsp ground cardamom
1 large eggplant, peeled and diced (about 5 cups diced)
2 tbsp olive oil
3 cloves of garlic, minced
1" piece of ginger, grated
1 medium onion, chopped
1/4 cup tomato paste
2 15.5 oz cans of chickpeas, rinsed and drained
2 cups water or vegetable broth
1 bunch of fresh cilantro, chopped ( about 1 cup chopped)

Steps:

  • Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside
  • Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
  • Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
  • Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
  • Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes
  • Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.

Nutrition Facts : ServingSize 1 cup, Calories 233 calories, Sugar 8, Sodium 576, Fat 7, SaturatedFat 0.9, UnsaturatedFat 4, Carbohydrate 29, Fiber 8.5, Protein 7.6

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW



Moroccan Chickpea and Eggplant (Aubergine) Stew image

Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.

Provided by Andrea-Oz

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

Steps:

  • Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
  • Chop the onion roughly.
  • Mince the garlic.
  • Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
  • Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
  • Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
  • Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
  • Salt and pepper to taste.
  • Serve over rice / pasta / cous cous / even toast would be yummy.
  • The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

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