Curried Eggplant with Chickpeas & Spinach


Chickpeas or garbanzo beans — or, as I call them, ceci — are among my favorite foods. Some might think it an odd food to call a favorite, but since I was a kid, I would pop these nutty little guys like candy. Family members who were less enthusiastic about them would shove them to the side of their salad plates and pass them my way at dinner. I regularly enjoy chickpeas in pasta, soup and Indian dishes, and I will eat good  hummus every day without getting sick of it, but I’m always looking for new recipes featuring them. When I saw this recipe from Food & Wine Magazine, I had to try it. This is my third time making the dish and I love it more each time. Here’s the recipe as I made it:

Curried Eggplant with Chickpeas & Spinach

  • 2 large garlic cloves, minced
  • Sea salt
  • 2 teaspoons Madras curry powder
  • 1/2 cup vegetable oil
  • 1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
  • 1 large red onion, cut into 1/2-inch wedges
  • One 15-ounce can chickpeas, drained
  • 1/4 cup finely julienned fresh ginger
  • Freshly ground pepper
  • One 5-ounce bag baby spinach, washed and dried
  • Warm naan and plain Greek yogurt, for serving
  1. Preheat the oven to 425°. On a work surface, mash the garlic to a paste with a pinch of salt.
  2. In a large roasting pan, mix the paste with the curry powder and vegetable oil.
  3. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well.
  4. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender.
  5. Stir in the spinach and roast just until wilted, about 2 minutes. Serve with warm naan and yogurt.



For the accompaniment, I mixed 1 cup of plain Greek yogurt with the juice from one small lemon and a 3 tablespoons of fresh chopped cilantro. The cool and fresh yogurt perfectly complements the heat of the garlic and ginger.

It makes an amazing side dish, but is also hearty enough for a vegetarian or “Meatless Monday” meal. The sweet and smoky eggplant is delicious. I’ll be making this one again and again…


About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

23. April 2012 by Nina
Categories: Recipes | Tags: , , , , , , , , | 4 comments

4 Responses

  1. Jaden says:

    Mmmmm….my kind of meal,

  2. This looks very yummy! I love that the veggies and chickpeas are roasted, too – that always bumps up the goodness in a dish! I’m glad to have found your blog as a fellow WNYer.