Ingredients.
- 30 oz of diced tomatoes
- 3 tbs of tomato paste
- 2 tsp of fenugreek
- 2 garlic cloves, minced
- 1/2 cup of water
- 2 cans of chickpeas, drained
- 2 tbs of coconut oil
- 2 onion, diced
- 1 inches of ginger, diced
- 2 eggplants, diced
- 1 1/2 tbs of garam masala
- 1/2 tsp of smoked paprika
- 2 tsp Salt/pepper or according to taste
- 1/2 cup of cilantro, chopped
Method.
1. In a pan, add coconut oil and cook ginger and onion until its caramelized. Add eggplant and garlic and cook for 15 minutes. Stir occasionally.
2. Add chickpeas, water, tomato paste, diced tomatoes, fenugreek, garam masala, paprika and salt. Make it slimmer by mixing it for 15 minutes.
3. Add cilantro on top before serving.
Enjoy 🙂