Gingered Spinach, Eggplant and Chick Peas

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Gingered Spinach, Eggplant and Chick Peas

 

olive oil

1 medium-sized eggplant, about 1 1/4 pounds, cut into 1 inch cubes

1 1/2 tablespoons minced fresh ginger

2 hot green chillies, minced

1/2 tablespoon cumin seeds

1/4 teaspoon asafetida, or less, to taste

1 1/2 cups coarsely chopped tomatoes, canned works fine

1 tablespoon ground coriander

1 teaspoon paprika

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 teaspoon turmeric

1/2 cup water

2 cups cooked chick peas

1 pound spinach, fresh or frozen, coarsely chopped

1/2 tablespoon salt

4 tablespoons cilantro or parsley

1 teaspoon garam masala

 

Heat at least 1/4 cup oil in large frying pan. When hot but not smoking, add

eggplant and fry until it is browned and offers no resistance to a fork. Remove

with a slotted spoon and set aside.

Add about 2 tbsps. oil to the pan, raise the heat to high. When oil is hot but

not smoking, add ginger, chillies, and cumin and fry until cumin turns dark

brown. Drop in asafetida and seconds later, the tomatoes. Stir well. Add

coriander, paprika, cayenne, pepper, and turmeric. Cook at least 10 minutes to

allow flavours to develop.

Add the water and bring to a boil. Reduce heat to low. Add eggplant, chick peas,

fresh spinach, salt and half of the herbs. Cover and simmer at least 30 minutes.

If using frozen spinach, add 15 minutes before serving. Before serving, add

garam masala and remaining herbs. Serves 4 to 6.

 

 

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