Directions

1. Set aside 1 t of the chopped onion for use in the eggplant recipe. Use a small saucepan. Cook the garlic and the remainder of the onion over high heat in a 1/4 cup of water until most of the water has evaporated. Set the garam masala aside for later use. Add the remainder of spices and salt. Stir while heating spices and add a drop or two of water to prevent from burning. Set aside. Finely chop tomatoes. Add tomatoes and chickpeas to the spice mix. Add a 1/4 cup of water. Simmer for 10 minutes, stirring occasionally. Add the 1/4 t of garam masala halfway through the cooking process. While the chickpeas are cooking, prepare the eggplant and cucumber side dishes.
2. *The clove of garlic may first be used in the eggplant recipe, before mincing it for use with the chickpeas.
3. Use a baking sheet with baking paper for the eggplant. Cut the clove of garlic in half and rub the exposed surfaces on the eggplant slices to add flavour. Set garlic aside. Scatter chopped onion over the eggplant. Drizzle with 1 T olive oil and sprinkle with the garam masala. Add salt and pepper. Place under grill until browned.
4. Heat cumin and mustard seeds to release flavour. Mix with remainder of ingredients and garnish with the paprika or turmeric.