Eggplant, Tomato, and Chickpea Curry with Chickpea Rice Flatbread (Gluten Free)

THE FULL HELPING
20Ingredients
30Minutes
310Calories

Ingredients

US|METRIC
  • 2 teaspoons olive oil
  • 1 yellow onion (or medium sized white, diced, about 1½ cups)
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon Garam Masala
  • 1/2 teaspoon salt (or to taste)
  • 1 eggplant (medium, cut into 1-inch cubes, about 7-8 cups, or 1 - 1¼ pounds)
  • 3 cups beefsteak tomatoes (cut into ¾-inch cubes, about 3 cups, or 1 pound--alternately, you can use 2 cans of diced tomatoes, draining some of the liquid beforehand)
  • 1 1/2 cups chickpeas (cooked, or 1 can chickpeas, drained and rinsed)
  • 2 cups low sodium vegetable broth
  • 1/2 cup chopped parsley (loosely packed, or cilantro leaves, for topping)
  • 1 cup chickpea flour (besan)
  • 1 cup brown rice flour
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 cups warm water
  • 1/4 cup parsley (finely chopped)
  • olive oil
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    NutritionView More

    310Calories
    Sodium34% DV810mg
    Fat11% DV7g
    Protein20% DV10g
    Carbs18% DV53g
    Fiber40% DV10g
    Calories310Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium810mg34%
    Potassium810mg23%
    Protein10g20%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber10g40%
    Sugars8g16%
    Vitamin A25%
    Vitamin C40%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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