Chickpeas With Eggplant (Aubergine) And Spinach

Name: Chickpeas With Eggplant (Aubergine) And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (400 g) can chickpeas; 2 medium eggplants, cut into cubes; 8 tablespoons olive oil; 1 inch fresh ginger, peeled and grated; 4 garlic cloves, sliced; 1 hot green chili pepper, seeded and chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 (400 g) can chopped tomatoes; 225 g spinach, roughly chopped; 225 ml water

Servings: persons

1 (400 g) can chickpeas
2 medium eggplants, cut into cubes
8 tablespoons olive oil
1 inch fresh ginger, peeled and grated
4 garlic cloves, sliced
1 hot green chili pepper, seeded and chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (400 g) can chopped tomatoes
225 g spinach, roughly chopped
225 ml water

1
Rinse the chickpeas.
2
Fry the eggplant cubes in the oil until golden on the outside and tender inside.
3
This will take about 10 minutes.
4
Remove with a draining spoon.
5
If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
6
Stir constantly.
7
Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
8
Add the tomatoes and their juice, chickpeas and water.
9
Bring to a boil and simmer.
10
Cook for 15 minutes, add the spinach and bring to a boil.
11
Cook for a further minute or two until the spinach is tender.
12
Stir the eggplant back in, season with salt and pepper and serve hot.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (400 g) can chickpeas, 2 medium eggplants, cut into cubes, 8 tablespoons olive oil, 1 inch fresh ginger, peeled and grated, and more.

Yes, Chickpeas With Eggplant (Aubergine) And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!