Eggplant and Chickpea Curry



For the spice mix (alternatively, you can use your favorite curry blend or paste):

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

For the chickpea curry:

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)


Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside

Heat a 12-inch deep skillet with a lid over medium heat. Add half of the diced eggplant and cook  for about 7 minutes stirring occasionally. 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.