EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
CHICKPEA CURRY
Forget take out! Bring the delicious flavors of your favorite Indian restaurant to your home with this super flavorful vegan eggplant and chickpea curry. Loaded with spices and incredibly easy to prepare.
Provided by Vicky & Ruth
Categories Entree
Time 1h15m
Number Of Ingredients 17
Steps:
- Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside
- Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
- Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
- Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
- Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes
- Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.
Nutrition Facts : ServingSize 1 cup, Calories 233 calories, Sugar 8, Sodium 576, Fat 7, SaturatedFat 0.9, UnsaturatedFat 4, Carbohydrate 29, Fiber 8.5, Protein 7.6
EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY
Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!
Provided by Nagi
Number Of Ingredients 23
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
- Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
- Place in large bowl, toss with oil, salt and pepper.
- Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
- Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
- Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
- Add onions, cook 5 minutes until golden brown.
- Add tomato, cook for 1 minute, stirring.
- Add garlic and ginger, cook 2 minutes.
- Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
- Stir in water, and then add the eggplant.
- Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
- Stir in coconut milk, taste then add more salt if needed.
- Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
- Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.
Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
CHICKPEAS WITH EGGPLANT (AUBERGINE) AND SPINACH
Make and share this Chickpeas With Eggplant (Aubergine) and Spinach recipe from Food.com.
Provided by Sackville
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the chickpeas.
- Fry the eggplant cubes in the oil until golden on the outside and tender inside.
- This will take about 10 minutes.
- Remove with a draining spoon.
- 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.
- Stir constantly.
- Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
- Add the tomatoes and their juice, chickpeas and water.
- Bring to a boil and simmer.
- Cook for 15 minutes, add the spinach and bring to a boil.
- Cook for a further minute or two until the spinach is tender.
- Stir the eggplant back in, season with salt and pepper and serve hot.
Nutrition Facts : Calories 466.7, Fat 29.3, SaturatedFat 4, Sodium 357.9, Carbohydrate 46.7, Fiber 16.6, Sugar 9.9, Protein 10.8
AUBERGINE (EGGPLANT) AND CHICKPEA CURRY
A cosy, healthy aubergine curry with a slightly nutty flavour, can be made mild or spicy to suit your tastes. This curry is Vegan and Vegetarian.
Provided by Hope Pearce
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Dice onion into small pieces, crush the garlic cloves, grate the ginger and chop the chilies into very small pieces.
- Heat coconut oil in a pan on a medium heat. Add onion, garlic, ginger and chilli and saute for 1-2 minutes.
- Add the rest of the spices and salt to the pan, cook for about 40 seconds until the spices are mixed through the onion, garlic, and chillies.
- Chop eggplant into small cubes. Add the diced eggplant and chickpeas and stir through the spices until evenly coated, add more oil if needed. Cook for about 1 minute.
- Add the chopped tomatoes and cover and cook on a low heat for 20 min * See tip above if you have longer then cook for anywhere up to 1.5 hours at a low heat.
- Then add the peanut butter and kale, cook covered under lid for another 10 minutes until kale is cooked.
- Check seasoning and add more to taste if needed.
- Chop the fresh coriander and add to dish to garnish.
- Serve with or without rice.
Nutrition Facts : Calories 299 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 9 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 238 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
More about "eggplant and chickpea curry food"
SIMPLE ALMOND CHICKEN, CHICKPEA AND EGGPLANT CURRY | HBH
From halfbakedharvest.com
3.8/5 (34)Total Time 30 minsCategory Main CourseCalories 684 per serving
- Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
CREAMY EGGPLANT CURRY WITH CHICKPEAS - ELAVEGAN | RECIPES
From elavegan.com
5/5 (48)Calories 249 per servingCategory Main Course
- Watch the video for easy visual instructions.Chop the eggplant and the onion into small pieces and heat a little oil (or water) in a pan over medium heat. Add the onion and the eggplant and cook on medium heat for about 10 minutes until the eggplant becomes tender. Add the garlic and cook for a further minute.
- Add the coconut milk, spices, salt, and pepper to taste. Simmer for about 5 minutes, stirring frequently.
- Serve your curry with cooked rice of choice (my favorite is Jasmine rice) or naan bread. Garnish with either spinach or fresh coriander. Enjoy!
EGGPLANT, POTATO, AND CHICKPEA CURRY - ANDREA MEYERS
From andreasrecipes.com
Reviews 6Category Main CourseCuisine IndianTotal Time 55 mins
- Steam the potatoes in their skins until fork tender, then drain and allow to cool. Peel once they are cool enough to touch, then cut into 2-inch/5-cm pieces.
- Remove the stem end of the eggplant and quarter it lengthwise. Cut the stem end into 2-inch/5-cm pieces. Cut the four part of the bottom end in half again and cut into 2-inch/5-cm pieces. Soak the pieces in a medium bowl filled with cold water for about 30 minutes, then drain well.
- Heat the oil in a large saucepan over medium heat. Add the coriander seeds and cook until they begin to release their fragrance, about 3 minutes. Add the onions, ginger, and peppers and cook, stirring occasionally, until the mixture begins to brown, about 7 minutes.
- Add the curry powder and stir, cooking for 1 minute, then add the tomato paste and stir. Add the warm water, salt, and chickpeas, and eggplant, then bring to a boil. Reduce heat to medium and cook for 8 to 10 minutes, stirring occasionally. Add the potatoes and cook another 2 to 3 minutes.
CHICKPEA AND EGGPLANT CURRY WITH MINT CHUTNEY - BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 1 min
- Heat oil over medium-high in a large skillet or Dutch oven. Add cumin and mustard seeds and cook 30 seconds, then add garlic and ginger. Stir constantly until garlic just begins to brown, about 1 minute, then stir in onion and a generous pinch of salt. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in turmeric and cayenne. Pour in tomatoes and their juices, scraping up any browned bits with a wooden spoon. Add eggplant, chickpeas, ¼ cup water, and a pinch of salt, stir, and reduce heat to medium-low. Cover pan and simmer until eggplant is tender, about 15 minutes.
- Remove from heat and add jalapeño, shallot, lime juice, and honey. Fold in coconut, mint, and cilantro. Season to taste with salt, black pepper, and lime juice.
EGGPLANT CHICKPEA CURRY - MY DARLING VEGAN
From mydarlingvegan.com
4.5/5 (2)Total Time 40 minsCategory Main Course, Main DishCalories 257 per serving
- Cook rice according to package instructions. This will differ depending on what kind of rice you choose.
- Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 5-7 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute.
- Add curry powder, cumin, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture.
- Add eggplant, tomatoes, chickpeas, and vegetable broth. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed.
EGGPLANT AND CHICKPEA STEW WITH COUSCOUS RECIPE
From womansday.com
Servings 4Total Time 50 minsEstimated Reading Time 1 minCalories 279 per serving
- In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
- Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.
EGGPLANT CHICKPEA PEANUT CURRY (VEGAN - RHIAN'S RECIPES
From rhiansrecipes.com
4.8/5 (5)Total Time 30 minsCategory Main CourseCalories 398 per serving
- Keeping on a medium heat, fry the eggplant slices for a few minutes on each side, until browned - set aside on a plate
- Heat up the remaining tablespoon of oil in the same pan and add the garlic, ginger, curry powder and turmeric once hot
EGGPLANT, CHICKPEA AND TOMATO CURRY RECIPE - FOOD & …
From foodandwine.com
4/5 Total Time 35 minsServings 4
- In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
- Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
ONE POT EGGPLANT, PUMPKIN AND CHICKPEA CURRY - HEAVENLYNN ...
From heavenlynnhealthy.com
Estimated Reading Time 4 mins
CURRIED EGGPLANT WITH CHICKPEAS AND SPINACH - FOOD & …
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4/5 Total Time 45 minsServings 4
EGGPLANT CURRY WITH CHICKPEAS - SWEET PEA'S KITCHEN
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EASY EGGPLANT CHICKPEA CURRY (VEGAN, GLUTEN FREE) - DEL'S ...
From delscookingtwist.com
5/5 (3)Category Plant-BasedCuisine HealthyTotal Time 35 mins
- Heat a large pan with olive oil. Once the oil is hot, add onions and eggplants and cook on medium heat for about 5 minutes, stirring often. Add cayenne pepper, garlic, and cook for one more minute. Add olive oil at anytime if it’s too sticky.
EASY CHICKPEA AND EGGPLANT CURRY - THE VEGAN ATLAS
From theveganatlas.com
Cuisine IndianCategory Main DishesServings 6Total Time 45 mins
- Heat the oil in a stir-fry pan or small soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden, about 4 minutes.
- Add the chickpeas, eggplant, curry powder, turmeric, ginger, and 1 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring occasionally.
- Stir in the tomatoes and lemon juice. Add a small amount of additional water, if needed, but let the consistency remain thick and stew-like rather than soupy. Cook over low heat for 10 minutes longer.
- Stir in the optional cilantro and season with salt and pepper. If you’d like a bit more spice, sprinkle in some dried hot red pepper flakes.
VEGAN EGGPLANT AND CHICKPEA CURRY - CHRIS SAYS NATURE
From chrissaysnature.com
Servings 4Category Main Course
- First, put the oil into the pan along with chopped garlic. When it turns fragrant add in the curry spice mix, tomato puree, and saute for a few seconds.
- Then add in coconut milk, water and cook for at least 15 minutes or until the veggies are completely cooked.
AUBERGINE AND CHICKPEA CURRY - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 56Calories 318 per servingCategory Main Course
- Wash and cube the aubergines (I don't peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
- Roast in the oven at 200°C (390°F) for about 20 minutes or until golden, flipping every a few minutes while they're being roasted.
- Heat olive oil in a large pot or pan, and saute the onion until it becomes golden and translucent. Add garlic, ginger, and green chili and cook for a couple of minutes. Then add the spices and cook for 30 more seconds.
- Add a can of chopped tomatoes, a can of chickpeas, and a can of coconut milk. Reduce heat, cover with a lid, and let it simmer for 5 minutes.
MNAZELEH - MIDDLE EASTERN CHICKPEA EGGPLANT STEW …
From toriavey.com
5/5 (38)Calories 312 per servingCategory Main Course
- Place the eggplant into a colander and sprinkle liberally with salt. Let the salted eggplant sit in the colander for 30-45 minutes until beads of liquid rise to the surface.
- Grate the tomatoes. Grasp each tomato firmly and grate over a bowl, letting the pulp fall into the bowl.
CURRIED EGGPLANT, TOMATOES, AND CHICKPEAS | THE FULL HELPING
From thefullhelping.com
3.4/5 (11)Category Main DishCuisine Gluten Free, Soy Free, Tree Nut Free, VeganTotal Time 30 mins
- To prepare the curry, heat the olive or coconut oil in a large pot or Dutch oven over medium heat. Add the onion. Cook the onion until it's clear and tender, about 5 minutes. Add the garlic. Continue cooking the garlic for 1-2 minutes, or until it's very fragrant. Stir in the cumin, curry, turmeric, garam masala, and salt, as well as a few tablespoons of water, to help mix everything together and create a kind of slurry.
- Add the eggplant, tomatoes, chickpeas, and broth. Bring the mixture to a boil and reduce it to a simmer. Cover and cook for fifteen minutes. Uncover the curry and cook it for another 15-20 minutes, or until the liquid has reduced and the eggplant is melt-in-your-mouth soft. Check the mixture and adjust seasonings to taste. Divide the curry into bowls and serve over a cooked whole grain or with flatbread. Directly before serving, sprinkle each bowl with a tablespoon or two of parsley or cilantro. Curry leftovers will keep in an airtight container in the fridge for up to four days.
- To make the flatbread, whisk together the chickpea and rice flour, salt, and cumin in a medium or large mixing bowl. Add the warm water and whisk until you have a smooth batter, making sure to catch any lumps. (To make super easy work of this, use an immersion blender or a regular blender instead of a whisk.) Then, stir in the parsley. Cover the bowl and allow the batter to rest for 30 minutes, or transfer the batter to an airtight container and let it rest in the fridge for up to 24 hours before you make the flatbreads.
- Heat a small amount of olive oil (about a teaspoon, or use a mister or spray oil for convenience) in a medium sized frying pan or skillet (I used a pan that was about 10 1/2 inches across at the top and 8 inches across at the bottom, but I could have used something even a bit smaller) over medium heat. Add the batter to the pan by the heaping 1/3 cup. Allow the batter to cook until small bubbles are forming evenly across the top, and then gingerly use a spatula to loosen the flatbread from the pan and flip it. Continue cooking the other side for 1-2 minutes, or until it's cooked through and can be easily removed from the pan. Continue this process with all of the remaining batter. As with pancake-making, the flatbreads will probably get more consistent as you continue to use up the batter with confidence!
EGGPLANT, SWEET POTATO, AND CHICKPEA CURRY - THE KOREAN VEGAN
From thekoreanvegan.com
Servings 1Estimated Reading Time 2 mins
- Roast sweet potatoes and beets in the oven by chopping them into 1 inch cubes and placing in 400° oven for ~25 minutes (until both sides are slightly brown).
- In the meantime, in a deep pan, over medium high heat, add 2 tbsp of olive oil. When oil is hot, add egg plant in one layer.
- Add onions to the same pan (should still be piping hot!). Sauté until onions become slightly brown. Add garlic, chili pepper, and salt. Fold in roasted root vegetables, as well as chickpeas.
CHICKPEA AND EGGPLANT CURRY - WE EAT. LIVE. DO. WELL
From weeatlivedowell.com
Category Main CourseCalories 270 per servingEstimated Reading Time 40 secs
- Drain the garbanzo beans, rinse and set aside. Next, peel the eggplant and then dice. Set aside.
- In a non-stick skillet, heat the oil and sauté onions, carrots, and eggplant. Sauté for about 2 minutes. Add ginger and garlic and cook another minute.
- Next, add the red curry paste, coconut milk, cayenne, garbanzo beans and crushed tomatoes. Stir to incorporate all ingredients. Cover and turn down the heat. Let simmer 10-15 minutes.
CHICKPEA, TOFU, AND EGGPLANT CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
4.7/5 (29)Calories 451 per servingCategory Dinner
- Heat 1/2 tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and pan fry until golden brown on 2 sides, about 5 minutes. Remove from the pan.
- Heat 1 tablespoon of coconut oil in the pan used for the tofu. Brown the eggplant on all sides, working in batches if needed. Remove the eggplant from the pan.
- Heat the remaining 1/2 tablespoon of coconut oil in the same pan used for the eggplant. Add the onion and cook for 2-3 minutes, or until it softens. Add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin seeds, and turmeric to the pan and let them toast for 1 minute, stirring constantly. Add the sea salt, optional chili flakes (if using) and the tomato paste and cook for 1 minute, stirring constantly.
- Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck on bits. Add the eggplant back into the pan and turn the heat to low. Let the eggplant cook, uncovered, for 12-15 minutes, or until it is soft but not mushy.
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