INGREDIENTS
2
large eggplants
2 tbsp
olive oil, divided
2
medium yellow onions, chopped
1
red bell pepper, seeded and diced
3 tsp
cumin seeds
3 tsp
coriander
1 tsp
turmeric
1/2 tsp
garam masala, optional
2 cloves
garlic, minced
2 tbsp
fresh ginger, minced or grated
(2) 15-oz cans fire roasted tomatoes
(2) 15-oz cans chickpeas, drained and rinsed
1 cup
water
1/2 cup
fresh parsley, minced
1 tsp
salt
4 cups
cooked brown rice