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Baked Gingered Chickpea Stew with Eggplant and Spinach


Baked Gingered Chickpea Stew with Eggplant and Spinach Recipe

Ingredients:
  • 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can)
  • 8 tablespoons ghee or olive oil
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 1/2 tablespoons fresh ginger, minced
  • handful of green chillies, to taste, seeded and minced
  • 2 teaspoons cumin seeds
  • 1/4 teaspoon asafetida
  • 2 large tomatoes, seeded and chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 cup water
  • 1 lb (450 g) fresh spinach, trimmed and coarsely chopped
  • small handful fresh coriander or parsley, chopped
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons sea salt
  • fresh ground black pepper
Directions:
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