KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
4 Asian eggplants (1.5-2 lbs)
1 tbsp coconut oil, divided (or less)
1 large onion, chopped
6 cloves garlic, minced or pressed
1 tbsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp ground turmeric
pinch Aleppo chili flakes
1.5 cups cooked chickpeas, drained and rinsed if canned
3 tbsp tamarind concentrate, or to taste
|
1st Keep
 sixsenses5
|
Comments