Eggplant Chickpea Curry Indian Recipe

Eggplant Chickpea Curry Indian Recipe

Ingredients

• Serves: 6
• 15 oz can chickpeas, rinsed and drained
• 1 tbsp fresh ginger, minced
• 2 tsp cumin
• 1 tbsp garam masala
• 1 tbsp curry powder
• 3 cups vegetable broth
• 15 oz can tomatoes
• 4 garlic cloves, minced
• 3 lbs eggplant, diced
• 2 cups onion, diced
• 2 tsp salt

Method

1. Add all ingredients except chickpeas into the slow cooker.
2. Cover and cook on low for 8 hours.
3. Add chickpeas and cook for another 30 minutes.
4. Stir well and serve.

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