Golden Spice Chickpea Eggplant Spinach Curry

Chickpeas With Eggplant and Spinach Recipe 🍲

Introduction

Indulge in the aromatic flavors of this exotic Chickpeas with Eggplant and Spinach curry, a delightful dish that brings together the richness of chickpeas, the earthy taste of eggplant, and the vibrant freshness of spinach. Bursting with Indian and Asian spices, this vegan-friendly recipe promises to tantalize your taste buds with its bold and spicy profile. Perfect for a cozy dinner or a gathering with friends, this dish is not only easy to prepare but also incredibly nutritious, offering a wholesome blend of protein, fiber, and essential nutrients.

Recipe Overview

• Name: Chickpeas With Eggplant and Spinach
• Cook Time: 30 minutes
• Prep Time: 10 minutes
• Total Time: 40 minutes
• Servings: 4
• Cuisine: Asian, Indian
• Category: Curries
• Keywords: Beans, Vegetable, Asian, Indian, Vegan, Spicy, < 60 Mins, Stove Top, Easy

Ingredients

Here’s what you’ll need to prepare this mouthwatering dish:

Nutritional Information (per serving)

• Calories: 466.7
• Fat: 29.3g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 357.9mg
• Carbohydrates: 46.7g
• Fiber: 16.6g
• Sugar: 9.9g
• Protein: 10.8g

Instructions

Let’s dive into the cooking process step by step:

1. Rinse the Chickpeas:

   • Begin by draining and rinsing the chickpeas thoroughly. Set them aside for later use.

2. Prepare the Eggplant:

   • Cut the eggplants into cubes.
   • Heat 2 tablespoons of olive oil in a large pan over medium heat.
   • Add the eggplant cubes to the pan and fry them until they turn golden on the outside and tender inside. This should take approximately 10 minutes.
   • Once done, remove the eggplant cubes from the pan using a draining spoon and set them aside.

3. Prepare the Spice Base:

   • If there isn’t enough oil left in the pan, add a little more.
   • Once hot, add finely chopped fresh ginger, minced garlic cloves, and diced hot green chili pepper to the pan.
   • Fry the mixture for about a minute, stirring constantly to prevent burning.

4. Add Ground Spices:

   • Sprinkle ground coriander and ground cumin into the pan with the ginger, garlic, and chili mixture.
   • Cook for approximately 30 seconds, stirring continuously to release the aroma of the spices. Be cautious not to burn them.

5. Incorporate Tomatoes and Chickpeas:

   • Pour in the chopped tomatoes along with their juice.
   • Add the rinsed chickpeas to the pan.
   • Pour in the water, and give everything a good stir to combine.

6. Simmer the Curry:

   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.

7. Add Spinach:

   • After 15 minutes of simmering, add the fresh spinach to the curry.
   • Bring it back to a gentle boil and let it cook for an additional minute or two until the spinach wilts and becomes tender.

8. Final Touches:

   • Once the spinach is cooked, stir the fried eggplant cubes back into the curry.
   • Season the dish with salt and pepper according to your taste preferences.

9. Serve Hot:

   • Transfer the Chickpeas with Eggplant and Spinach curry to serving bowls.
   • Garnish with fresh cilantro leaves if desired.
   • Serve hot alongside steamed rice, naan bread, or your favorite grain.

Conclusion

There you have it – a delectable Chickpeas with Eggplant and Spinach curry that’s sure to impress your family and friends. With its enticing aroma and bold flavors, this dish is a testament to the culinary wonders of Indian and Asian cuisine. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a must-try for anyone looking to elevate their plant-based cooking game. Enjoy the wholesome goodness of chickpeas, the creaminess of eggplant, and the nutritious goodness of spinach in every delightful bite!