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Categories:Viewed: 88 - Published at: 5 years ago
Ingredients
- 2 tsp olive oil
- 1 large onion, coarsely chopped
- 1 tbsp curry powder
- 8 None baby eggplant, sliced
- 1 can (15 oz) chickpeas
- 8 oz grape tomatoes
- 4 oz baby spinach leaves
- None None Brown rice and tzatziki, to serve
Method
- Heat oil in a heavy-bottomed saucepan on medium heat. Add onion and curry powder and cook, stirring, for 3 mins, or until fragrant.
- Gently stir in eggplant; cook for 5 mins, or until tender. Add chickpeas with their liquid and tomatoes. Cover and simmer for 10 mins, stirring occasionally.
- Stir in spinach and season to taste. Serve with brown rice and tzatziki.
