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Keto Friendly Eggplants with spicy chickpeas
Keto Friendly Eggplants with spicy chickpeas

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There are a whole lot of foods that you can eat that will be beneficial for your body. To be sure, the foods mentioned in this article can help your body in numerous ways. They are especially great, though, for keeping your heart as healthy as it can be. Try incorporating these foods in your diet each day. Your heart is going to be so much heartier if you do!

We hope you got insight from reading it, now let’s go back to keto friendly eggplants with spicy chickpeas recipe. You can have keto friendly eggplants with spicy chickpeas using 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Keto Friendly Eggplants with spicy chickpeas:
  1. You need 1 onion chopped
  2. Prepare 4 garlic cloves chopped
  3. Provide 1 tbsp fresh ginger, peeled and chopped
  4. Provide 4 tbs ghee/coconut butter
  5. Take 2 tsp ground cumin
  6. Prepare 2 tsp ground coriander
  7. Provide 1 tsp ground turmeric
  8. Provide 1 tsp garam masala
  9. You need 1 tsp mild curry powder
  10. You need 2 cups/150 g. Mushrooms/ chopped
  11. Use 1 large tomato(chopped)
  12. Take 1 cup/250 g. canned chickpeas, drained
  13. You need 2 aubergines/ narrow eggplant, splint in half
  14. Use Freshly ground black pepper
Steps to make Keto Friendly Eggplants with spicy chickpeas:
  1. Purée the onion garlic, ginger and chili with little drops of water in a food processor or blender.heat two tbs in a saucepan set over a moderate heat until hot.
  2. Add the onion purée and fry until dried out and starting to color, about 6-8 min.sprinkle over the spices and cook over reduced heat 2 more min.
  3. Stir in the mushrooms and tomato and fry for 3-4 mins more. Until softened
  4. Stir in the chick peas and enough warm water to make gravy. Bring to a simmer and cook over very low heat.
  5. Preheat the oven 400F line.cut eggplants in half score the flesh with tip of a knife with diagonal lines.arange on prepared tray and brush the flesh with remaining ghee or preferred butter. Season with salt and pepper. Roast 25-30 minutes until tender.remove from the oven and let them cool
  6. To serve, arrange the eggplants on plates and top with curry sauce

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