Recipe: Curried Chickpea + Eggplant Bowl

Recipe by Registered Dietician and Nutritionist Sydney Axelrod

Serving Size: 4 | Total Time: 35 minutes

This eggplant curry combines high-protein chickpeas with tender eggplant and a creamy coconut milk-based sauce for the ultimate wholesome, gut-friendly meal. And best of all, this recipe is vegan, gluten-free, and is ready in 35 minutes! Perfect for any day of the week and kid-friendly.

Ingredients:

1 cup dry brown rice (about 3 cups cooked)

1 tablespoon extra virgin olive oil

1 small yellow onion, diced

1 large eggplant, roughly chopped

1 15-oz. Can low sodium chickpeas, rinsed and drained

1 tablespoon minced garlic

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon curry powder

¼ cup tomato paste

1 cup water

Salt and pepper to taste

Instructions:

1. Cook brown rice according to package directions

2. Add olive oil to a pot over medium-high heat. Once oil is warm and has spread, add onion and cook for about 5 minutes, until soft and fragrant

3. Add in chopped eggplant and cook for another 5 minutes, until the eggplant is soft.

4. Remove onion and eggplant from the pot and set aside. Add in chickpeas, garlic, spices, salt, pepper, tomato paste and water. Stir to combine and cook for about 3 more minutes. 

5. Add onion and eggplant back to the pot. Bring to a boil and then let simmer on low heat for about 20 minutes.

6. Serve chickpea and eggplant mixture over cooked brown rice