Chickpeas & Eggplant in Tomato cream

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Nutritional Info
  • 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

View full nutritional breakdown of Chickpeas & Eggplant in Tomato cream calories by ingredient
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Number of Servings: 4


    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


you can use canned chick peas ,for a quicker version.
i prefer dry ones ,due to the salt content in canned ones.
Also instead of chicken broth, use veggie broth or water for vegetarian version.


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 tomato
and 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: 4

Recipe submitted by SparkPeople user INGMARIE.

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