Curry with Eggplant and Chickpeas

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 red chili pepper
• 1 orange chili pepper
• 3 small eggplants
• 6 tbsp rapeseed oil
• 2 tbsp Madras curry powder
• 200 ml vegetable broth
• 200 ml coconut milk
• 400 g chickpeas (1 can)
• Salt
• flat parsley (for garnish)

Instructions

1. 1.

   Peel and dice onions and garlic. Wash, trim, seed, and slice chili peppers into thin rings. Wash, trim, and dice eggplants.

2. 2.

   Heat rapeseed oil in a large pan, sauté onions and garlic until translucent. Sprinkle with curry powder and add chilies. Stir briefly, deglaze with broth and coconut milk, bring to a boil. Add diced eggplant and simmer over low heat for about 10 minutes.

3. 3.

   Drain chickpeas, mix them into the eggplant mixture, and let it heat through. Season with salt, serve in bowls, and garnish with parsley.