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Thai Eggplants and Chickpeas in Peanut Masala
FATFREE VEGAN KITCHEN20Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 2 tsp. sesame seeds
- 2 onions (medium, chopped)
- 2 small tomatoes
- 2 Tbsp. natural peanut butter
- 2 cloves garlic (peeled)
- 2 tsp. ginger paste (or 1 teaspoon minced fresh ginger)
- 1/2 tsp. turmeric
- 1 tsp. chilli pepper (or cayenne or to taste)
- 1/4 tsp. canela
- 1/8 tsp. cloves
- 1 tsp. tamarind concentrate
- 1 tsp. lemon juice
- 1/2 tsp. agave nectar
- 2 Tbsp. coconut (dried, fresh, or frozen)
- 1/2 Tbsp. agave nectar (or sugar or 1 small pitted date)
- 12 eggplants (small Thai or Indian, or use one large eggplant)
- 1 cup cooked chickpeas
- salt (unchecked▢, to taste)
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