Equanimous Eggplant Chickpea Curry

This easy and flavorful curry is a great way to use up leftover eggplant and chickpeas. The eggplant is browned until tender and then simmered in a flavorful coconut milk sauce. The curry is finished with a touch of cumin, coriander, and turmeric, and served over rice or quinoa.

I first came across this recipe in a cookbook from my grandmother. She was a great cook, and her recipes were always simple and delicious. I've been making this curry for years, and it's always a hit with my family and friends. I love the way the flavors of the eggplant, chickpeas, and coconut milk come together. It's a warm and comforting dish that's perfect for a cold night.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 1 cup cooked chickpeas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 (13.5 ounce) can coconut milk

Instructions

1. In a large skillet, heat a drizzle of olive oil over medium heat.
2. Add the eggplant and cook, stirring occasionally, until browned on all sides.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the cumin, coriander, and turmeric and cook for 1 minute more.
5. Add the chickpeas and coconut milk and bring to a boil.
6. Reduce heat and simmer for 15 minutes, or until the eggplant is tender.
7. Season to taste with salt and pepper.
8. Serve over rice or quinoa.

Why It Works

• The eggplant is browned before it is simmered in the sauce. This gives it a slightly charred flavor and makes it more tender.
• The coconut milk adds a rich and creamy flavor to the sauce.
• The cumin, coriander, and turmeric give the curry a warm and flavorful aroma.