Baked Gingered Chickpea Stew with Eggplant and Spinach

A variation of this textured chickpea stew can be found in every kitchen in North India, where it is a favorite for Sunday dinners. Very much like a baked chana masala with eggplant and spinach, "kabli chana baigan tarkari" is almost always served with pooris, but it is also very delicious served on a bed of fresh cooked white rice with a green salad or a potato dish on the side.

Baked Gingered Chickpea Stew with Eggplant and Spinach

Recipe by Lisa Turner Cuisine: Indian Published on October 26, 2007 Simple and delicious gingery baked chickpea stew with a spiced tomato sauce, spinach and fried eggplant Preparation: 15 minutes Cooking time: 55 to 60 minutes Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 8 tablespoons ghee or olive oil 1 medium eggplant, cut into 1-inch cubes 1 1/2 tablespoons fresh ginger, minced handful of green chilies, to taste, seeded and minced 2 teaspoons cumin seeds 1/4 teaspoon asafetida 2 large tomatoes, seeded and chopped 1 tablespoon ground coriander 1 teaspoon paprika 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 cup water 1 lb (450 g) fresh spinach, trimmed and coarsely chopped small handful fresh coriander or parsley, chopped 1 teaspoon garam masala 1 1/2 teaspoons sea salt fresh ground black pepper Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a drop of yogurt whey or lemon juice. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour or until the chickpeas are tender. Drain and set aside. Preheat an oven to 325°F. Meanwhile, heat 6 tablespoons of the ghee or oil in a large saucepan over medium-high heat. When hot, add the eggplant and fry, stirring frequently, for about 10 minutes or until the cubes are well-browned. Remove with a slotted spoon and set aside. Add the remaining ghee or oil to the pan. When hot, add the ginger, chilies and cumin seeds and stir for 2 to 3 minutes or until the seeds turn dark brown. Toss in the asafetida, wait a few seconds, then stir in the tomatoes. Add the coriander, paprika, turmeric and cayenne and stir for 10 minutes or until the tomatoes reduce to a thick sauce. Add the water and bring to a boil. Reduce the heat to low and stir in the chickpeas, eggplant and spinach. Remove to a casserole dish, cover, and put in the preheated oven. Bake for 30 minutes. Stir in the parsley, garam masala, salt and pepper before serving. Makes 4 to 6 servings