Garam Masala with chickpea, Coconut milk and with Peppers and Eggplant

by Lucia

I am a huge fan of Garam Masala dishes.Β  The spice originally comes from India and if you love Asian cuisine, garam masala definitelly should not miss in your kitchen. I tried this combination with chickpeas, eggplant and peppers for the first time, but it was even better than expected. It is gluten-free, vegan and lactose-free. You serve the chickpeas sauce with the rice or/and with naan bread. It is perfect dish to bring for a lunch to the office or to a picnic. Once you try this dish, you will fall in love immediately. I remember when I started cooking these Indian cuisine, it became a must-to-do at least once per week πŸ™‚ So in my kitchen can not miss the coconut milk and all these spices.

Actually the recipe is very simple and it’s cooked in a short time (if you use already cooked chickpeas). For this dish I used 2 cans of chickpeas, 1 can (400g) of coconut milk, 1 onion, 1,5 peppers, 1 medium size eggplant and spices: garlic, cumin seeds, coriander seeds, salt, garam masala, turmeric and 1 chilly. The amount is enough for 3 persons.

*First, cut your eggplant into circles, put a pinch of salt at each circle and leave it rest for a few minutes. You can see some little water that comes out of the eggplant. After that, dry the eggplant with a paper towel and cut the eggplant into small cubes. Cut also the peppers into small pieces.

Heat 2 spoons of coconut oil, chop the onion, and roast it over medium heat until golden color. Add 2 teaspoons of cumin seeds, 2 teaspoons of coriander seeds and cook it for 3 minutes over low heat. Add 1 teaspoon of chopped fresh garlic, 1 teaspoon of chopped fresh ginger, 2 cans of chickpeas and 1 can of coconut milk. Add the eggplant and peppers (cut in small pieces), 2 teaspoons of garam masala, 1 teaspoon of salt, 1 teaspoon of turmeric and 1 chopped chilly.

Stir all well together and cook it for about 30 minutes covered. Once cooked and switched off, you can add a fresh coriander on top.

Optional: if you wish your sauce to be more dense, you can use 1 teaspoon of corn starch, mixed in very little cold water. Pour it over the sause, keep stirring and cooking it for other 5 minutes.

You can serve your dish with basmati rice (or any other at your preference).

Summary of the recipe:

Ingredients for 3 persons dish:

  • 1 medium size onion
  • 2 tablespoons of coconut oil
  • 2 cans of chickpeas
  • 1 can of coconut milk
  • 1 teaspoon of fresh garlic, chopped
  • 2 teaspoons of cumin seeds
  • 2 teaspoons of coriander seeds
  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 2 teaspoons of garam masala spice
  • 1 teaspoon of chopped ginger
  • 1 small chilly
  • optional: 1 teaspoon of cornstarch, 5 tablespoons of water


  1. Chop the onion and vegetable: eggplant (according to the instructions above *) and peppers into small pieces.
  2. Heat 2 tablespoons of coconut oil in a cooking pot over a medium heat, add the onion and cook it until golden color
  3. Add cumin, coriander and stir it over low heat
  4. Add chopped garlic, ginger, chickpeas, coconut milk, eggplant and peppers, stir it well all together
  5. Add turmeric, salt, garam masala, chilly, stir well and cook it over low heat for about 30 minutes
  6. Optional: to create the chickpeas sause more dense, mix 1 teaspoon of corn starch into a cold water (use about 5-7 tablespoons), mix it well and pour it into the chickpeas. Keep stirring and cook it other 5 minutes
  7. Serve your chickpeas with basmati rice

Buon appetito! πŸ™‚

If you try to cook it, please remember to tag me with #passioneria :*

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