East African Eggplant Curry with ChickpeasFrom mbeards2 7 years ago
- 1 medium eggplant (1 pound 2 ounces), unpeeled shopping list
- 3 tablespoons vegetable oil shopping list
- 1 medium onion, chopped shopping list
- 4 large garlic cloves, minced shopping list
- 1 or 2 fresh jalapeño peppers, minced; or 2 to 3 teaspoons diced canned roasted jalapeño peppers shopping list
- 1 tablespoon minced peeled fresh ginger shopping list
- 2 teaspoons ground cumin shopping list
- 1/2 teaspoon turmeric shopping list
- 1/4 to 1/2 teaspoon dried hot red pepper flakes, or to taste shopping list
- 2 cardamom pods (optional) shopping list
- salt to taste shopping list
- 1 pound ripe tomatoes, peeled, seeded, and coarsely chopped; or 1 28-ounce can plum tomatoes, drained and chopped shopping list
- 1 tablespoon tomato paste shopping list
- 1/2 cup water shopping list
- 1 1/2 to 2 cups cooked chickpeas (garbanzo beans), drained shopping list
- cayenne pepper to taste shopping list
How to make it
- Cut eggplant into 1/4-inch dice.
- In a heavy, wide casserole, heat oil, add onion, and cook over low heat for 7 minutes, or until soft but not brown.
- Add garlic, jalapeño peppers, ginger, coriander, cumin, turmeric, pepper flakes, and cardamom.
- Cook mixture, stirring, for 1 minute.
- Add eggplant and salt, and mix well over low heat until eggplant is coated with spices.
- Add tomatoes and bring to a boil over high heat. Mix tomato paste with water, and stir into mixture.
- Cover and simmer over low heat, stirring often, for 20 minutes.
- Add chickpeas and simmer 10 to 20 more minutes or until eggplant is very tender and mixture is thick.
- Taste and adjust seasoning, adding cayenne pepper if desire. Remove cardamom. (Stew can be kept, covered, 3 days in refrigerator.) Serve hot.
The Cookmbeards2 Omaha, NE
The Rating5 people
This sounds soooo delicious!!! Saved and will definitely try soon!juels in Clayton loved it
All my favorite flavors!!! Yum!!jimrug1 in Peoria loved it
~*~mjcmcook~*~mjcmcook in Beach City loved it