I call this dish a curry but in fact it is a fusion of Mediterranean and Indian flavors. Eggplant and chickpeas are common ingredients in both cuisines, but the spices and their use is quite different. Canned chickpeas are often used in salads or hummus, but here they are fried with eggplant, tomatoes, onion and other spices to make a great vegan main course.
Chickpeas are an excellent source of iron, folate, phosphorus, protein and dietary fiber and they have a low glycemic index. This powerful combination can lower blood cholesterol and help control your weight; it keeps you feeling full and is not calorie heavy.
Eggplant is also an excellent source of vitamins, antioxidants and minerals and again, low in calories. It has a rich, complex flavor and due to its texture and bulk is an excellent meat substitute in vegetarian and vegan dishes.
Vegetarian, vegan, gluten free, dairy free
Preparation time: 10 minutes
Cooking time: 30 minutes
1 15 oz can chickpeas, rinsed and drained
pound tomatoes, chopped
1 large eggplant, cubed
3 tbsp green olives, pitted and sliced
1 medium onion, finely chopped
2 garlic cloves, minced
2 tsp ground coriander
1 tsp chili flakes
tsp garam masala
2 tsp ground cumin
3 tbsp chopped parsley
4 tbsp olive oil
In a large pan heat the olive oil over medium heat.
Add the onion, chili flakes and spices and saut for 3 minutes.
Add the eggplant and cook for 10 minutes stirring occasionally.
Add the chickpeas and tomatoes and simmer for 15 minutes or until the eggplant is soft.
Stir in chopped olives and parsley, season to taste and serve.