January 15, 2014

Eggplant & Chickpea Curry

 This was so simple to make and so delicious!

1 medium Eggplant,

 chopped and roasted in the oven for about 20 minutes with just  a sprinkle of salt

1/2 Sweet red pepper, chopped

3 cloves garlic, minced

1 small can of whole tomatoes, crushed

1 small can chickpeas

1/2 bunch fresh Chard ( stems and leaves chopped)

1/4 tsp turmeric

1/4 tsp fenugreek

1/4 tsp coriander

1 Tbsp curry powder

1/2 tsp garam masala

1/2 tsp chili powder

1 Tbsp agave

1 tsp sea salt

1/4 water as needed

Chop and roast the eggplant in the oven till tender, about 25 minutes.

Heat a large pot and add onion and sweet peppers and cook over low heat until soft and starting to brown on the edges, add the garlic, tomatoes, chickpeas and spices and cook for about 10 minutes.

Add the chopped chard and cook for another 5-8 minutes.

Add the roasted eggplant and agave  and adjust for salt and spices.

Cook for another five minutes or so until everything is blended, and adjust consistency with water if necessary!