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Curried Eggplant and Chickpeas

Emily Wilson
  • 45 minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

Chickpeas

1

Eggplant, about 1 pound, medium

2 cloves

Garlic

2 tsp

Ginger, fresh

4 cups

Kale, leaves

2 tbsp

Mint, fresh

2 tbsp

Parsley, fresh

1 cup

Red onion, thin

1

Spaghetti squash

1 cup

Coconut milk, unsweetened

2 cups

Tomato sauce

2 tbsp

Curry powder

1

Kosher salt and black pepper

2 tbsp

Olive oil, extra virgin