Eggplant Chana Masala (Chickpea Stew)

olive oil

1 medium onions, chopped

2 cloves of garlic, crushed

1 small eggplant (I use the white and purple, striped variety), diced into small cubes

1 teaspoon ground ginger

1/4 teaspoon ground cayenne

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

2 teaspoons garam masala


1 large can of whole tomatoes, reserve juices and chop into small chunks

1 cup water

1 can of chickpeas, drained and rinsed

1/2 teaspoon salt

juice of 1/2 lemon

Heat oil in a dutch oven.  Add onions and let cook for about two minutes.  When the onions are soft, add in the garlic and eggplant.  Stir well and cook for another two minutes.  Then add in the ginger and cayenne.  Stir well and cook about 3-5 minutes until fragrant.  Next, add in the coriander, cumin, paprika, and garam masala spices, stir well, and cook for another minute.  Add in the tomatoes, tomato juice, water, chickpeas and stir to combine.  Let simmer uncovered for 15 minutes.  After about 15 minutes, puree about 2 cups of the mixture in a food processor.  Return pureed mixture to dutch oven and cook on low heat for another 10 minutes.  Stir salt and lemon juice into the tomato and chick pea mixture.  This can be popped into the fridge and easily reheated later.  Serve over rice.

Enjoy!