Lunch

Chickpeas and Eggplant in Tomato cream is for Lunch.

Chickpeas and Eggplant in Tomato cream takes 10 minutes to prepare.

Chickpeas and Eggplant in Tomato cream takes 40 minutes to cook.

Chickpeas and Eggplant in Tomato cream makes 4 servings.

The ingredients for Chickpeas and Eggplant in Tomato cream are:

12 oz (355g) eggplant, trimmed and cubed
10 oz (290g) zucchini , trimmed and sliced
1 large onion , sliced
3 cloves garlic , chopped
2 jalopeno peppers,seeded and chopped
2 tsp ground coriander
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp garam masala
14 oz chopped tomato (pomi brand)
1.25 cup broth (or water)
1 cup dry chick peas (need to cook them first)
2/3 cup coconut milk
1 Tbsp olive oil

Here is how you make Chickpeas and Eggplant in Tomato cream:

Cook the chick peas according to package.Heat oil in frying pan add zucchini, eggplant, garlic and onion, gently fry for about 5-7 minutes stirring frequently.Stir in the spices and cook for 3o seconds add tomatoand the broth,salt and pepper if you like,cook for 10 minutes then add the cooked chickpeas and the coconut milk, blend carefully.Taste and adjust spices as you need.Serving Size: serves 4 as a dinner. add rice and you can serve 6.Number of Servings: 4Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for Chickpeas and Eggplant in Tomato cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 279.6

• Total Fat: 11.4 g
• Cholesterol: 0.0 mg
• Sodium: 596.0 mg
• Total Carbs: 48.9 g
• Dietary Fiber: 20.9 g
• Protein: 12.2 g

Chickpeas and Eggplant in Tomato cream is Indian cuisine.