Chickpea With Eggplant In A Tomato Sauce Recipe by Veggie K
Cooking Instructions 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. 1 Start by assembling all the ingredients and washing the vegetables 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. 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. 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. 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. 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. 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. 7 Mix well, add cilantro and garam masala and serve with yellow rice and a cucumber salad. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French toast tortillas Fried Sweet Potato Easy grilled salmon with creamy polenta and veggies Chicken in Red Chilli Sauce Eggless Banana Bread 🍞 🍌 French toast tortillas Fried Sweet Potato Easy grilled salmon with creamy polenta and veggies Chicken in Red Chilli Sauce Eggless Banana Bread 🍞 🍌 🌯🌮Homemade Tortilla🌮🌯 Easy Tofu & Ground Pork Sisig Easy grilled salmon with creamy polenta and veggies Eggless Banana Bread 🍞 🍌 Japanese Rice (how to cook short grain Japonica rice) Gulab jamun Fish in Tamarind Sauce Coconut+Mint leaves chutney Coconut Modak Egg gravy 🌯🌮Homemade Tortilla🌮🌯 Easy Tofu & Ground Pork Sisig Easy grilled salmon with creamy polenta and veggies Eggless Banana Bread 🍞 🍌 Japanese Rice (how to cook short grain Japonica rice) Gulab jamun Fish in Tamarind Sauce Coconut+Mint leaves chutney Coconut Modak Egg gravy