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Ingredients
- 200 g eggplant, medium-sized, cubed (½ in.)
- ¾ tsp salt, divided, to taste
- 45 g extra virgin olive oil, divided
- 1 tbsp oregano, dried
-
100
g onion
or 100 g leek - 2 garlic cloves
- 2 tsp ginger, fresh peeled, sliced thinly
- 255 g chicken breast fillet, skin on or skinless, cut into strips (½ in.)
- ¼ - ½ tsp turmeric, dried, ground
- 1 tsp garam masala
- ¼ tsp cayenne pepper, dried, flake
- 1 tbsp wheat flour
- 15 - 30 g tomato purée (concentrate)
- 200 g vegetable broth (see Tip)
- 395 g chickpea, canned, drained
- 140 g plain yogurt, high protein
- ⅛ tsp black pepper, ground
- cilantro, fresh, roughly chopped, to garnish
- Nutrition
- per 1 portion
- Calories
- 2133.9 kJ / 510 kcal
- Protein
- 32.1 g
- Carbohydrates
- 46.6 g
- Fat
- 22.3 g
- Saturated Fat
- 4.1 g
- Fibre
- 12.2 g
- Sodium
- 952.5 mg
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