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