Eggplant & Chickpea Masala (recipe)

Serves: 4 | Prepping time: 10 mins | Cooking time: 32 mins
Today we have some Indian cuisine for you. This dish is richly filled with Aubergines and Chickpeas.

Chickpeas & Aubergines are extremely healthy. For example, chickpeas give you a full feeling, promote digestion and keep blood sugar levels stable. In addition, they are a great source of vegetable protein. Aubergines contain quite a lot of vitamins C, K, B6, folate (the natural form of folic acid), manganese and potassium.

In short, this recipe is delicious!

What you need (ingredients)

  • 2 el. kokosolie
  • 1 ui, in blokjes gesneden
  • 2 centimeter gember, in blokjes gesneden
  • 2 aubergines, in blokjes gesneden
  • 3 teentjes knoflook, fijngehakt
  • 120ml water
  • 400g blik kikkererwten, uitgelekt
  • 400g blik gehakte tomaten
  • 2 el. tomatenpuree
  • 1 tl. kerriepoeder
  • 1u00bd tl. garam masala
  • u00bd tl. gerookte paprikapoeder
  • zout en peper
  • 7g koriander, gehakt

Nutritional values per serving

  • Energy: 408 kcal
  • Fats: 11 gr
  • Carbohydrates: 64 gr
  • Protein: 16 gr
  • Fiber: 23 gr
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How to make this masala (how to prepare it)

  • Heat the coconut oil in a large pan over medium-high heat and fry the onion and ginger for 6-7 minutes until they start to brown.
  • Add the aubergine and garlic and fry for another 10 minutes, stirring frequently.
  • Now add the water, chickpeas, tomatoes, tomato paste, curry powder, garam masala and paprika.
  • Then season with salt and pepper and mix well.
  • Turn down the heat and leave it to simmer for 15 minutes.
  • Serve with freshly chopped coriander and a portion of rice (the portion of rice is not included in the nutritional information).

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