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Chickpea & Eggplant Curry

Chickpea & Eggplant Curry
Step 1 / 4
Chop the eggplant and onion into small pieces and cook in a little oil over medium heat about 10 minutes until tender; add the garlic for a minute.

Ingredients (for 2 servings)

  • 1 can — Chickpeas
  • 2 whole — Eggplants
  • ½ whole — Onion
  • 2 clove — Garlic
  • 1 cup — Canned Coconut Milk
  • 1 tbsp — Curry Powder
  • 1 tsp — Onion Powder
  • ½ tsp — Ground Cumin
  • ¼ tsp — Turmeric
  • ¼ tsp — Smoked Paprika
  • ¼ tsp — Cayenne Pepper
  • 1 pinch — Salt
  • 1 pinch — Black Pepper
  • 1 cup — Cooked Rice
  • 1 handful — Spinach