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East African Eggplant Curry with Chickpeas
ASHBURY'S AUBERGINES16Ingredients
65Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, 1 pound 2 ounces, unpeeled)
- 3 Tbsp. vegetable oil
- 1 onion (medium, chopped)
- 4 large garlic cloves (minced)
- 2 jalapeño peppers (minced; or 2 to 3 teaspoons diced canned roasted jalapeño peppers)
- 1 Tbsp. peeled fresh ginger (minced)
- 2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. hot red pepper flakes (dried, or to taste)
- 2 cardamom pods (optional)
- salt (to taste)
- 1 lb. tomatoes (ripe, peeled, seeded, and coarsely chopped; or 1 28-ounce can plum tomatoes, drained and chopped)
- 1 Tbsp. tomato paste
- 1/2 cup water
- 2 cups chickpeas (cooked, garbanzo beans, drained)
- cayenne pepper (to taste)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium540mg23% |
| Potassium990mg28% |
| Protein9g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber12g48% |
| Sugars8g |
| Vitamin A45% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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