Eggplant and Chickpea Curry

Name: Eggplant and Chickpea Curry
Ingredients: 1 large eggplant; 1 medium onion, chopped; 1/2 red bell pepper seeded and diced; 1 1/4 teaspoon cumin seeds; 1 1/4 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/8 teaspoon asafetida (or 1 clove garlic, pressed); 1 14-ounce can diced tomatoes (fire-roasted preferred); 2 teaspoons ginger paste or minced ginger root; 1/2 teaspoon cayenne or other hot red pepper (less or more, to taste); 1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained; 1/2 cup water; 1/4 cup minced parsley or cilantro; 1/4 teaspoon garam masala (start with less and add more to taste)

Eggplant and Chickpea Curry was pinched from <a href="http://blog.fatfreevegan.com/2011/01/eggplant-and-chickpea-curry.html" target="_blank">blog.fatfreevegan.com.</a>

INGREDIENTS

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1 large eggplant

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1 medium onion, chopped

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1/2 red bell pepper seeded and diced

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1 1/4 teaspoon cumin seeds

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1 1/4 teaspoon ground coriander

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1/2 teaspoon turmeric

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1/8 teaspoon asafetida (or 1 clove garlic, pressed)

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1 14-ounce can diced tomatoes (fire-roasted preferred)

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2 teaspoons ginger paste or minced ginger root

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1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)

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1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained

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1/2 cup water

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1/4 cup minced parsley or cilantro

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1/4 teaspoon garam masala (start with less and add more to taste)

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