Chickpea with Eggplant in a Tomato Sauce

Name: Chickpea with Eggplant in a Tomato Sauce
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 tsp vegetable oil / ghee; 1/2 an eggplant, peeled and diced; 3/4 tbsp fresh ginger, pealed and minced; 3/4 cup chopped tomatoes; 1 cup chickpeas, cooked; 1/4 cup water; 1 full hand of fresh spinach; 1/4 tsp cumin (I used ground, seeds preferred); 1/8 tsp asafetida (hing); 1/2 tbsp ground coriander; 1/2 tbsp paprika; Light pinch of cayenne pepper; Light pinch of black pepper; 1/2 tbsp turmeric; 1/4 tbsp salt; 2 tbsp cilantro (I used dry, fresh preferred); 1/2 tbsp garam masala (optional)

Veggie K @VeggieK

This recipe was a recreation of Yamuna Devi's "Gingered Chickpea with Eggplant, Spinach and Tomatoes” from The Art of Indian Vegetarian Cooking ( pg 201-202) a book I often consult when searching for delicious and vegetarian recipes.

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Ingredients

40 minutes

2 servings

4 tspvegetable oil / ghee
1/2an eggplant, peeled and diced
3/4 tbspfresh ginger, pealed and minced
3/4 cupchopped tomatoes
1 cupchickpeas, cooked
1/4 cupwater
1full hand of fresh spinach
1/4 tspcumin (I used ground, seeds preferred)
1/8 tspasafetida (hing)
1/2 tbspground coriander
1/2 tbsppaprika
Light pinch of cayenne pepper
Light pinch of black pepper
1/2 tbspturmeric
1/4 tbspsalt
2 tbspcilantro (I used dry, fresh preferred)
1/2 tbspgaram masala (optional)

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Steps

40 minutes

1

Start by assembling all the ingredients and washing the vegetables
2

Over medium heat, heat up 2 tbsp of vegetable oil in a frying pan and add eggplant, incorporating the oil by mixing often and then covering.
3

Once eggplant has soften, about 10 minutes, remove from pan and set aside. Add the remaining 2 tbsp of oil along with the 1/4 tsp of cumin and ginger. Mix continuously for about 1 minutes, then add the 3/4 cup of tomatoes and 1/8 tsps of asafetida. Mix well.
4

Add the remaining spices (coriander, paprika, cayenne pepper, black pepper, and turmeric) and cook covered for 8-10 minutes, or until tomatoes are well incorporated.
5

Add 1/4 cup of water, bring to a boil and then add eggplant and 1 cup of chickpeas. Mix well.
6

Add spinach and cover. Cook until spinach has reduced in size, then mix well and cook for 30 minutes, covered.
7

Mix well, add cilantro and garam masala and serve with yellow rice and a cucumber salad.