Meatless Monday - Curry Chickpea Spinach

Curry Eggplant, Chickpea and Spinach

It’s always a struggle to find vegetarian meals that the meat eaters in my house will gobble up. This one is definitely is a winner. It’s full of flavour and has texture, which eliminates the complaints of eating a meatless meal.

Curry chickpea with a dollop of Yogurt

Curry Chickpea, Spinach and Eggplant

Serves 3 or 4 small meals

2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 gloves garlic, minced
1 tablespoon fresh ginger, chopped fine
1 medium sized eggplant, peeled and cut into small cubes
1 jalapeño pepper, seeded, chopped fine
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
1 teaspoon salt
1 cup tomato sauce
1 medium-large tomato, chopped
1/3 cup fresh chopped cilantro
4 cups fresh spinach, chopped
1 can 14 fl oz chickpeas, drained and rinsed
1/2 cup plain Greek yogurt

Directions:
Heat oil in a medium-large saucepan over medium-high heat.

Add onions and sauté until soft, about 3 minutes, stirring frequently.

Add garlic, ginger, eggplant, and jalapeño pepper and cook stirring about 3 more minutes until eggplant softens. Add ¼ cup of water to prevent sticking.

Add cumin seeds, cumin, turmeric, curry powder, red pepper flakes, and salt. Stir until fragrant.

Add another ¼ cup of water, tomato sauce, tomatoes, cilantro, and spinach.

Stir until spinach is wilted. Add chickpeas and simmer ten minutes, stirring occasionally.

Using a potato masher, mash most of the chickpeas. Season with salt and pepper.

Serve with the plain Greek yogurt.