East African Eggplant Curry with Chickpeas

(8 votes)

1 medium eggplant (1 pound 2 ounces), unpeeled
3 tablespoons vegetable oil
1 medium onion, chopped
4 large garlic cloves, minced
1 or 2 jalapeño peppers, minced; or 2 to 3 teaspoons diced canned roasted jalapeño peppers
1 tablespoon minced peeled fresh ginger
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon dried hot red pepper flakes, or to taste
2 cardamom pods (optional)
salt to taste
1 pound ripe tomatoes, peeled, seeded, and coarsely chopped; or 1 28-ounce can plum tomatoes, drained and chopped
1 tablespoon tomato paste
1/2 cup water
1 1/2 to 2 cups cooked chickpeas (garbanzo beans), drained
cayenne pepper to taste

Cut eggplant into 1/4-inch dice. In a heavy, wide casserole, heat oil, add onion, and cook over low heat for 7 minutes, or until soft but not brown. Add garlic, jalapeño peppers, ginger, coriander, cumin, turmeric, pepper flakes, and cardamom. Cook mixture, stirring, for 1 minute.

Add eggplant and salt, and mix well over low heat until eggplant is coated with spices. Add tomatoes and bring to a boil over high heat. Mix tomato paste with water, and stir into mixture. Cover and simmer over low heat, stirring often, for 20 minutes. Add chickpeas and simmer 10 to 20 more minutes or until eggplant is very tender and mixture is thick. Taste and adjust seasoning, adding cayenne pepper if desire. Remove cardamom. (Stew can be kept, covered, 3 days in refrigerator.) Serve hot.

Makes 4 main-course servings over rice.

From Faye Levy’s International Vegetable Cookbook



Comments:

This recipe was pretty good; I increased the spices.
Ed, Location not stated.

Hey, I'm not feeling too well & had a egg plant that wasn't getting any younger so I made this recipy - minus corriander unless my friend brings some tonight and used a hot Jamaican scotch bonet pepper in stead of the jalapeño pepper and normal curry powder & I've taste tested it & it tastes lovely, spicy & healthy.. I'm going to toast some pitta breads later to have when I heat it up with some white rice MMmmmmmmmmm!!
Suzanne , birmingham

Oh, this was soooo good. Perfect comfort food, and delicious with my late summer fresh veggies! I plan on making this often from now on. Thanks for the great recipe!
paygep, Location not stated.

A tasty, warming vegetarian dish! I added more spices and some raisins...mmmm...
aubergine addict, Berkeley, CA

Yum! Yum! I had to use chilli paste but it turned out fine, will serve it again tomorrow with Morrocan Flat bread.
heather, Almeria Spain


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