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sauteed chickpeas with eggplant, tomato & spinach

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

This is a perfect dish to serve with, or over, couscous. It's healthy with lots of warm spices and a bit of heat.

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yield 4 -6
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For sauteed chickpeas with eggplant, tomato & spinach

  • 3
    eggplants, cut into approx. 1" pieces
  • 4 Tbsp
    olive oil
  • 1
    onion, finely chopped
  • 4 clove
    garlic, minced
  • 1/2
    inch piece fresh ginger, peeled and grated
  • 1
    red chili, seeded and finely chopped
  • 2 tsp
    cumin, ground
  • 2 tsp
    coriander, ground
  • 2 can
    chickpeas, drained and rinsed
  • 2 can
    14-oz diced tomatoes (can use whole tomatoes, chopped) do not drain
  • 1/2 c
    water
  • 1 lb
    baby spinach leaves
  • salt and pepper to taste

How To Make sauteed chickpeas with eggplant, tomato & spinach

  • 1
    Sprinkle the eggplant cubes with salt and allow them to drain the excess moisture in a colander. After the eggplant has drained for 1 hour, rinse the cubes well and dry them.
  • 2
    Heat oil in a large non-stick frying pan and fry the eggplant in batches until the cubes are browned on the outside. Remove the eggplant and drain on paper towels.
  • 3
    Add additional oil if needed and add the onion - cook until translucent and golden in color. Add the garlic, ginger and the chile.
  • 4
    Add the cumin and coriander and allow the flavors to develop for about 30 seconds; then add the eggplant, chickpeas, tomatoes with their juice and the water. Simmer for approximately 15 minutes.
  • 5
    Add the baby spinach and bring to a boil - cook just long enough for the spinach to wilt. Add additional water, if needed. Adjust seasonings and serve.
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