Eggplant Chickpea & Spinach Casserole

Eggplant Chickpea & Spinach Casserole

(Serves 4)

INGREDIENTS

½ cup water

2 eggplants, chopped into bite sized pieces

1½ cups cooked chickpeas

2 tomatoes, grated

2 handfuls spinach, shredded

1 red onion, diced

1 red chilli, sliced

2 garlic cloves, sliced

5cm piece fresh ginger, grated

1 tsp turmeric powder

1 tsp whole cumin seed

¼ tsp mustard seeds

2 curry leaves

1 tbsp garam masala

salt and pepper

METHOD

Heat a large pot over a high heat. Add half a cup of water. Add the onion, chilli and ginger. Cook until the onion has softened. Add all the spices and cook for a few minutes. Add the grated tomatoes, stir well. Add the eggplant cubes and the chickpeas. Mix well, cover with a lid and simmer on a low heat until the eggplant is soft and the mixture is thick. Add the shredded spinach. Add salt and pepper to taste. Stir well and serve.

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