Eggplant Chana Masala

ws-lcn-recipeSpring is springing! We’re shaking off those winter cobwebs and getting ready for that warm weather. This, exotic, vegetarian dish is brought to us once again from Lisa Corrado, so you can sure it’s both tasty and nutritious!
Eggplant Chana Masala
2 tablespoons coconut oil
2 large onions, roughly chopped
5 garlic cloves, minced
1 teaspoon or more curry powder (use a spicy blend if you like it)
1 teaspoon cumin or to taste
2 medium eggplants, peeled and chopped into ½-inch pieces
2 (15-ounce) cans chickpeas, drained
2 (14-ounce) cans diced tomatoes with their juice, preferably fire-roasted
½ cup water
½ cup chopped fresh cilantro leaves
salt to taste
cooked rice for serving
Heat the oil in a large pot over medium heat. Add the onions and garlic, sprinkle with the curry and cumin, and sauté until soft, about 5 minutes.
Add the eggplant and sauté for 5 minutes longer, until eggplant is softened. Add a little more coconut oil if the eggplant sticks.
Add the chickpeas, tomatoes, and water; stir well to combine. Raise heat to bring to a boil, then reduce heat to simmer for 25 – 30 minutes. Stir occasionally.
Season with salt and add more spices to taste. Stir in cilantro and serve with cooked rice.
Big thanks to Lisa Corrado, you can see more of her tasty recipes on her website