Instructions:

Yield: 4 servings

5 tbsp Oil
1 ea Onion, diced
1 tsp Ginger pulp
1/4 tsp Turmeric
1 tsp Garlic pulp
1 tsp Garam masala
1 1/2 tsp Coriander
1 tsp Chili powder
14 oz Canned tomatoes
1 sm Eggplant, diced
1 ea Orange bell pepper, diced
7 oz Chickpeas, cooked
1 tsp Salt

Heat oil in a karahi or wok, add the onion & saute until golden-brown. Lower the heat & stir in the ginger, turmeric, garlic, garam masala, coriander & chili powder.

Stir in the tomatoes, followed by the eggplant, bell pepper, chickpeas & salt. Stir-fry for 5 to 7 minutes. Serve hot over rice.