Saturday

Eggplant & Chickpea Curry

Ingredients:

Olive Oil
1 large yellow onion, diced
1 inch fresh ginger root, grated or minced
2 cloves garlic, minced
2 carrots, diced
1 teaspoon whole coriander seeds (you could use 1/2 t ground coriander if you don't have whole seeds)
1 teaspoon cumin
1 teaspoon Garam Masala
1 teaspoon Hot Madras Curry Powder
Red pepper flakes, cayenne, or jalapeƱo, to taste
1 large eggplant, diced
2 cans chickpeas, drained and rinsed
1 can (14 oz.) diced tomatoes
3 cloves garlic, minced
1/2 cup frozen peas
1 teaspoon salt
Handful fresh cilantro, chopped


Preparation:
1. In a large, heavy-bottom skillet saute the onions, ginger, garlic, and carrots in olive oil until the onions are translucent and the carrots are soft.

2. Add the spices (coriander seeds through red pepper flakes) and saute for a few more minutes so the spices can toast and release their flavor.

3. Add the eggplant, chickpeas, tomatoes, and garlic.

4. Cover and simmer on medium-low for about 20-30 minutes or until the eggplant is barely recognizable and everything has become one thick, dark curry.

5. Add the peas and cilantro, season with salt, and continue to cook for a few minutes - just until the peas are hot.