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2 garlic cloves, smashed
A large pinch of kosher salt
2 teaspoons curry
1/2 cup olive oil
1 eggplant (about 1-1/2 pounds), peeled and cut into cubes
1 small yellow onion, cut into wedges
1 15-oz can chickpeas, drained and rinsed
1/4 cup fresh ginger root, peeled and julienned
Freshly ground black pepper
Several generous handfuls of baby spinach
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 sdienes1
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