Name: Vegan Chickpea Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 (15-ounce can) chickpeas (drained and rinsed); 2 small eggplants (or 1 big one); 1/2 big onion (diced); 2-3 cloves garlic (minced); 1 cup coconut milk (canned (or light coconut milk)); 1-2 tbsp curry powder ((you can use curry paste instead)); 1-2 tsp onion powder; 1/2 tsp ground cumin ((or more to taste)); 1/4 tsp turmeric ((optional)); 1/4 tsp smoked paprika ((optional)); 1/4 tsp cayenne pepper ((optional)); salt and pepper to taste; cooked rice of choice (I use Yasmin rice); spinach or fresh coriander for serving