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EGGPLANT, TOMATO & CHICKPEA CURRY

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Ingredients
  

  • 2 Tb olive oil
  • 1/2 tsp cumin seeds
  • 1 large eggplant chopped into 1 inch cubes
  • 1 medium onion diced
  • 5 medium tomatoes chopped
  • 1 can chickpeas drained
  • 2 garlic cloves minced
  • 1 tsp tumeric
  • 1/2 tsp curry
  • 1/4 tsp sea salt
  • handful of cilantro or parsley chopped
  • salt and pepper to taste

Instructions
 

  • In a large pot, fry the cumin seeds in the olive oil over low heat while stirring for 1 min.
  • Increase the heat, add the eggplant & onion, and let cook for about 8-10 minutes just until it begins to soften.
  • Add the tomatoes and cook for another 10-15 minutes.
  • Add the tumeric, curry, salt and stir the mixture.
  • Let simmer for 8 minutes.
  • Stir in the cilantro or parsley and salt and pepper to taste.