Chana Baingan (creamy Chickpea And Eggplant Curry)

Chana Baingan is a popular Tajik dish that combines creamy chickpeas and tender eggplant in a flavorful curry. This vegetarian dish is perfect for a hearty and satisfying meal.

Chana Baingan (creamy Chickpea And Eggplant Curry)

Ingredients

  • 1 large eggplant, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup coconut milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and cook until they start to sizzle.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
  3. Stir in the diced eggplant and cook for 5 minutes.
  4. Add the diced tomatoes, ground coriander, turmeric, paprika, salt, and pepper. Cook for another 5 minutes.
  5. Pour in the coconut milk and chickpeas. Stir well and simmer for 15-20 minutes until the eggplant is tender.
  6. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
45g
Protein
12g
Fat
10g

Supplies

Large pot Chopping board Knife Grater Measuring spoons Can opener Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Chana Baingan with steamed rice or warm naan bread for a complete meal.

Tips & tricks

For a spicier kick, add a chopped green chili or a pinch of cayenne pepper to the curry.

Cost

$10