Eggplant and chickpea curry

This healthy plant based curry is packed full of fibre. It is also kidney friendly :)

Recipe below (serves 4) 

Ingredients 

Spice mix 

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp cinnamon

1/4 tsp ground cardamon 

ground pepper and chilli flakes to taste 

Chickpea curry 

1-2 eggplants, peeled and diced (about 5 cups diced)

2 tbsp olive oil

3 cloves of garlic, minced

2 tsp minced ginger 

1 medium onion, chopped

1/4 cup tomato paste

2 cans of chickpeas, rinsed and drained

2 tbpn reduced salt vegetable stock 

1 bunch of fresh coriander, chopped

Method 

1. Combine all the spices in a small bowl and mix well. Set aside

2. Heat a non-stick deep pan with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally. Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl

4. Using the same pan, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent

5. Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes

6. Add the cooked eggplant and stock, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes 

7. Add the coriander in the last 10 minutes of cooking, saving some for garnish. Season to taste.

Serve with rice or naan bread and enjoy.