3 Large Onions, roughly chopped
4-5 garlic cloves, minced
1-2 TBL olive oil
1 tsp curry powder
1-2 tsp cumin
1 large eggplant, peeled and chopped into 1/2 inch pieces
2 (15 oz.) cans chickpeas, drained
2 (14 oz.) cans peeled tomatoes, drained
1 can vegetarian chili (She suggests Health Valley and Amy's, and I love Amy's!)
1 large handful chopped fresh cilantro (about 1/2 cup)
- Saute the onions and garlic with the oil, curry powder, and cumin in a large pot until the onions are soft or treanslucent, approximately 5 mins.
- Add the eggplant, and saute for 5 mins. longer, until lightly browned and softened. You may need to add more oil.
- Add chickpeas, tomatoes, and chili. Simmer 20-30 mins. It gets watery, but ends as a thick, stew-like chana masala.
- Add more spices if you like, stir in chopped cilantro, and serve.
*Note: I prefer to omit the cilantro, as I feel it gives the dish a strange taste. Without it, I find the dish delicious, and it smells amazing!