If there is one food habit of my husband’s I wish I could (and actively try to) change, it’s his crazy high consumption of chicken and meat. By American standards, he’s pretty normal, but that’s because this whole country eats too much meat.
I’ve found that Indian stir frys and curries are an easy way to get him interested in vegetables and beans. But when I’m not in the mood for a proper curry, and still want something warm and homey, I make this. The silky roasted eggplant pairs perfectly with the chickpeas. When I have it on hand, I often add baby kale or spinach to the chickpeas when they’re nearly done cooking, but even without the greens, this makes a great, nutritious weekday meal.
- 2 X 15 oz cans chickpeas, or 3 cups cooked chickpeas
- 1 28 oz can tomatoes, chopped if whole
- 1 large onion
- 1 tsp ground toasted cumin
- 1 tsp ground toasted coriander
- 1 tsp chili flakes
- 1 tsp smoked paprika
- 2 eggplants
- 4 cloves garlic, minced
- ¼ cup + 1 tbsp olive oil
- Salt and pepper to taste
- Small handful chopped coriander
- Preheat oven to 400 degrees F. Line two baking sheets with foil or parchment paper.
- Slice the eggplant into 1 inch thick discs and lay on the baking sheets. Mix the ¼ cup olive oil with the garlic and brush onto each slice of eggplant, on both sides. Season with salt and pepper and bake for 25 minutes, till golden brown.
- In a medium dutch oven, pot or wok, add the remaining 1 tbsp of oil over medium high heat and add the onion. Cook till the onion is softened and starting to brown. Add the spices and mix. Cook for two minutes and add the tomatoes. Reduce the heat to medium and cook for 15-20 minutes till the sauce has thickened.
- Drain the chickpeas and add to the sauce. Cook for 5-10 minutes, till warmed through. Scatter over the coriander and serve with the eggplant.