Curried Eggplant and Chickpea Stew

🥘 Ingredients

• eggplant 1 lb
• salt
• olive oil 3 tbsp
• eggplant 1 lb
• onion 1
• garlic 2 cloves
• curry powder 1 tbsp
• cumin 1 tsp
• coriander 1 tsp
• chickpeas 1 can
• water ¾ cup
• salt
• pepper
• Greek yogurt ¼ cup
• cilantro 1

1. 1

   Cut eggplant , toss with salt in a colander for 30 minutes
2. 2

   Heat olive oil in a large pot over medium-high heat; add eggplant , cook until browned on all sides
3. 3

   Add onion , garlic , curry powder , cumin , coriander ; cook until onion is softened
4. 4

   Add chickpeas , water , season with salt and pepper ; bring to simmer , cook, covered, for 15 minutes
5. 5

   Off heat, stir in Greek yogurt ; garnish with cilantro ```