Indian spicy chickpea stir-fry

Ingredients for 5 servings:

• 1 eggplant(s)
• 2 zucchinis
• 6 tbsp ghee or oil
• 1 large onion(s)
• 2 cloves garlic
• 2 chili peppers, green
• 2 tsp turmeric powder
• 2 tsp cumin seeds
• 2 tsp coriander powder
• Garam Masala
• 400 g tomato(s), chopped, skinned
• 300 ml vegetable stock
• salt and pepper
• 400 g chickpeas
• 2 tbsp mint, chopped
• 150 g cream or plant-based cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the eggplant and slice the zucchini. Heat ghee or oil in a saucepan and sauté the eggplant, zucchini, onions, and chilies over low heat for at least 5 minutes, stirring occasionally. Add a little more oil if necessary. Add the spices and roast for 30 seconds. Then add the tomatoes and stock. Season with salt and pepper and simmer for 10 minutes. Add the chickpeas and simmer for another 4 minutes. Add the mint and cream. Season to taste. Then transfer to a warmed bowl and serve with rice or flatbread. Tip: This dish is vegan when prepared with oil and plant-based cream.