Eggplant and Chickpea Curry

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

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

1 tsp salt (or to taste)

¾ tsp ground coriander

¾ tsp ground cumin

½ tsp turmeric

½ tsp red pepper flakes (optional)

¼ tsp cinnamon

⅛ tsp black pepper

⅛ tsp ground cardamom

subheading: 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

¼ 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)

Directions at mayihavethatrecipe.com

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