Mediterranean Chickpea and Eggplant Curry

Instructions

1. Step 1

   Heat 2 tbsp (30 ml) of the olive oil in the Dutch oven over medium heat. Add the eggplant and cook, stirring occasionally, until browned and beginning to soften.

   Timer: 10 min (fixed)

   Ingredients used: 600.0 gr Eggplant, 30.0 ml Olive Oil

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Transfer the browned eggplant to a clean work surface. Add the remaining 1 tbsp (15 ml) olive oil and the onion to the pot, then cook over medium heat until softened.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic, cumin, coriander, smoked paprika, turmeric, and cinnamon. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 piece Garlic, 0.5 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 2.0 gr Smoked Paprika

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the tomato, vegetable stock, chickpeas, salt, and black pepper. Bring to a gentle boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 6.0 gr Salt, 400.0 gr Tomato, 250.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Return the browned eggplant to the pot. Reduce to low heat and simmer uncovered until the eggplant is tender and the sauce has thickened.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Remove the pot from the heat. Stir in the lemon juice and parsley, then serve.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon