Eggplant Chickpea Curry with a side of neglect

I have been neglectful.  I am sorry.  It is balls cold here and the stupid county keeps closing the schools….which means no preschool.  So, not only did I pay a full month of December for 2 weeks of school, I am now paying (2) full months for both kids and so far NO stinking school.  And, while I love my little people more than life itself, they are driving me INSANE!!!  So, I take it out on my blog and refuse to do anything productive.  At least the youngest has found a love for jigsaw puzzles.  That buys me 5 minutes.

So, the vegan has been agreeing with me.  Not agreeing so much with my stomach at first, but that didn’t bother me any….just those around me (if you get my drift….TMI).  I still don’t miss meat.  I am really not missing cheese as much as I did.  I do miss eggs, but really just as binding ingredient more than anything.

Two nights ago, I made eggplant and chickpea curry.  This one shined.  It was delicious and perfect for cold weather. The chef ate 2 bowls and then 2 more last night, when he passed up my spaghetti and beanballs.

So, try this handy little vegan dish next time you have a taste for some curry.  Goes perfect on basmati rice or even brown rice.  And another tryout for my delicious Spices, Inc spices. 

Eggplant and Chickpea Curry
1 tbsp olive oil
1 small white onion, chopped
3 tsp minced garlic
1/2 tsp ground ginger
1/2 tsp red pepper flakes (more or less for heat)
2 tomatoes, chopped
1 large eggplant, cut into 1 inch cubes
1 tsp salt
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp ground cloves
1 1/2 cups vegetable broth
1 can chickpeas, drained and rinsed

In a large saucepan, heat oil over medium high heat.  Add onion and saute for 4 minutes.  Add garlic, ginger, red pepper, and saute for 2 more minutes.  Add tomato, eggplant and salt.  Stir for about 30 seconds.  Mix in remaining spices and broth.  Bring to a boil, reduce heat, cover and simmer for 40 minutes, stirring occasionally.  Add the chickpeas and cook uncovered for another 10 minutes.  Serve with rice.

And apparently I didn’t take any photos for this one.  Bummer.  Ah well, I have some pictures for the cranberry apple cobbler that was AMAZING.