Ingredients
– 1 medium aubergine, chopped into cubes
– 1 can (400 g) chickpeas, drained and rinsed
– 2 cans (400 g each) diced tomatoes
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 300 ml vegetable broth
– Salt and pepper to taste
Method
1. Heat a large pan over medium heat. Add the onion and cook until it becomes soft, about 5 minutes.
2. Stir in the garlic and ginger. Sauté for an additional 1 to 2 minutes until fragrant.
3. Mix in the cumin and curry powder. Cook for another minute to release the spices’ flavors.
4. Add the chopped aubergine, chickpeas, diced tomatoes, and vegetable broth. Stir everything together.
5. Season with salt and pepper. Let the mixture simmer for about 20 minutes, stirring occasionally, until the aubergine is tender.
You may also be interested in the following websites:
http://GardenBix.com
https://www.cheeseofchoice.org
https://freescience.info
https://solarsite.info
