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Spiced Eggplant and Chickpea Masala

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Eggplant Chickpea Masala

This spiced eggplant and chickpea masala is packed with flavor and spices, making it a hearty and satisfying vegetarian dish. Serve it over rice or with naan bread for a complete meal that’s sure to please everyone at the table.


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4 servings
  • Calories: Approximately 300 kcal per serving


  • 1 large eggplant, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro leaves, chopped (for garnish)
  • Cooked rice or naan bread, for serving


  1. Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until golden brown and softened. Remove the eggplant from the skillet and set aside.
  2. In the same skillet, add a bit more oil if needed. Add the chopped onion and cook for 3-4 minutes until softened.
  3. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
  4. Stir in the ground cumin, ground coriander, ground turmeric, paprika, garam masala, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  5. Pour in the diced tomatoes and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
  6. Add the cooked eggplant and drained chickpeas to the skillet. Stir well to coat the vegetables and chickpeas with the spice mixture.
  7. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened.
  8. Taste and season the spiced eggplant and chickpea masala with salt and pepper as needed.
  9. Serve the masala hot over cooked rice or with naan bread.
  10. Garnish with freshly chopped cilantro leaves before serving.
  11. Enjoy this flavorful and satisfying spiced eggplant and chickpea masala as a delicious vegetarian meal!

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