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Eggplant Chana Masala

This eggplant chana masala is perfect for a quick & easy cozy dinner. It's creamy, filling, made in one pot, vegan, and gluten-free!
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eggplant chana masala in a bowl
Prep Time:15 minutes
Cook Time:20 minutes
Servings: 3

Ingredients

  • 1 tbsp olive oil
  • small globe eggplant** chopped
  • ½ large yellow onion (or 1 small) chopped
  • 3 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 ½ tsp garam masala
  • 1 ½ tsp coriander
  • ¾ tsp cumin
  • ½ tsp turmeric
  • 1 pinch of cayenne optional
  • 2 cups (about 15 oz can) cooked chickpeas drained and rinsed
  • 15 oz can diced/crushed tomatoes
  • 1 tbsp tomato paste
  • 1-1½ cups vegetable broth as needed
  • 1 tbsp Japanese Worcestershire sauce** optional
  • ½ cup coconut milk
  • salt to taste

Garnishes

  • chopped cilantro
  • lemon wedges

Instructions

  • Heat olive oil in a large pot over medium heat. Add eggplant and a pinch of salt and cook, stirring occasionally, until the eggplant starts to brown.
  • Add onion and cook, stirring frequently, for a few minutes until onion turns translucent. You can add some extra oil here if you need.
  • Add garlic and ginger and stir for 30 seconds.
  • Add the spices (garam masala, coriander, cumin, turmeric, and cayenne) and stir constantly for 30 seconds, mixing everything well.
  • Add chickpeas, tomatoes, tomato paste, 1 cup vegetable broth, and Japanese Worcestershire sauce (if using). Stir to combine. Add extra broth if needed.
  • Bring to a boil then lower to simmer over medium low heat. Simmer for 15-20 minutes, stirring occasionally and adding more water/broth if the stew gets too thick.
  • Use a fork to mash some of the eggplant chunks. This creates a thicker, creamier stew.
  • Stir in coconut milk and simmer another 2 minutes. Taste and add salt as needed. Serve with chopped cilantro and lemon juice.

Notes

Eggplant: If you have time, I highly recommend roasting the eggplant as opposed to cooking it in the pot. Halve the eggplant then make slits across the flesh in a criss cross fashion. Bake at 425°F for about 30 minutes or until soft and slightly charred. Mash and add to the stew along with the chickpeas in step 5.
Worcestershire Sauce: Not authentic obviously, but I love adding a little bit of Japanese Worcestershire sauce for a touch of sweetness and little extra depth. However, you can also add 1-3 tsp of sugar (adjust to taste) or omit entirely.
Recipe adapted from Cookie and Kate.