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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
eggplant	2		cut	-	-	-	-
olive oil	8	tablespoons		954.72	0.0	0.0	108.0
ginger	1	inch	peeled grated	-	-	-	-
garlic clove	4		sliced	-	-	-	-
hot green chili pepper	1	hot	seeded chopped	-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
spinach	225		chopped	1552.5	245.025	193.05	26.325
water	225			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.