Spicy Tomatoes and Eggplant with Chickpeas

5 tablespoons oil
1 onion, diced
1 tablespoon ginger pulp
1/4 teaspoon turmeric
1 tablespoon garlic pulp
1 tablespoon garam masala
1-1/2 teaspoons coriander
1 tablespoon chili powder
14 ounces canned tomatoes
1 small eggplant, diced
1 orange bell pepper, diced
7 ounces chickpeas, cooked
1 tablespoon salt

Heat oil in a karahi or wok, add the onion and sauté until golden-brown. Lower the heat and stir in the ginger, turmeric, garlic, garam masala, coriander and chili powder. Stir in the tomatoes, followed by the eggplant, bell pepper, chickpeas and salt. Stir-fry for 5 to 7 minutes. Serve hot over rice.



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