Chickpea and Spinach Curry with Turmeric Basmati Rice and Roasted Eggplant Slices

Step 1: Prepare the chickpeas and spinach

• Rinse and drain the cooked chickpeas.
• Wash and roughly chop the spinach.

Step 2: Prepare the eggplant

• Cut the eggplants into 1/2-inch thick slices.
• Toss the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper.
• Roast the eggplant slices in a preheated oven at 400°F for 20-25 minutes, flipping halfway, until tender and lightly browned.

Step 3: Cook the basmati rice

• Rinse the basmati rice until the water runs clear.
• In a saucepan, combine the basmati rice and 4 cups of water.
• Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes until rice is tender.
• Fluff the rice with a fork and stir in 1 teaspoon of turmeric.

Step 4: Make the chickpea and spinach curry

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.

• Add the chopped onion and sauté for 3-4 minutes until translucent.

• Add the minced garlic and grated ginger, sauté for 1 minute.

• Stir in the cumin, coriander, chili powder, garam masala, salt and pepper. Cook for 1 minute.

• Add the chickpeas, spinach, tomato puree and 1 cup of water. Simmer for 10-12 minutes until chickpeas are heated through and spinach is wilted.

• Stir in the chopped cilantro just before serving.

• 1 pound chickpeas, cooked

• 1 pound spinach, fresh

• 1 onion, medium

• 3 cloves garlic, minced

• 1 inch ginger, peeled and grated

• 1 tablespoon cumin

• 1 teaspoon coriander

• 1 teaspoon chili powder

• 1 teaspoon garam masala

• 1 teaspoon salt

• 0.5 teaspoon black pepper

• 1 cup tomato puree

• 0.25 cup cilantro, fresh