An easy and warming chickpea and eggplant curry, this stew is a great choice for weeknight meals, most any time of year.
This delectable stew is a Westernized mash-up of two Indian favorites, chana masala, a dish that highlights chickpeas, and baingan bharata, which features eggplant.
Green beans, which are presented as an option in the notes section of the recipe box, aren’t traditionally used in either dish, but they work well in tandem with the chickpeas and eggplant, adding color as well as flavor. There’s also an option for adding a bit of spinach.
Complete the meal: Serve with or over hot cooked brown Basmati rice. A fresh flatbread is always a welcome addition. And if you’ve got a bit more time and inclination, a simple cucumber raita is refreshing companion. Here’s how:
Easy Cucumber Raita: In a small serving bowl, combine one crisp medium-size cucumber, quartered lengthwise and thinly sliced, with a 6-ounce container (or about 3/4 cup) of coconut yogurt (or other good vegan yogurt) and mix together. Add a squeeze of lemon or lime juice and stir in some fresh herbs — as much or as little as you’d like. Consider cilantro, parsley, dill, basil, or a combination.
Variations: Or, add 2 or 3 big handfuls of baby spinach or baby power greens when the stew is just about done; stir them in and they’ll wilt down quickly.
Two cups or so fresh or frozen green beans, cut into 1-inch pieces, are a nice addition to this stew, or used in place of bell pepper. Either way, add them in step 3 with the tomatoes.
Or, add 2 or 3 big handfuls of baby spinach or baby power greens when the stew is just about done; stir them in and they’ll wilt down quickly.
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