Canned beans and chili make this recipe a quick and convenient meal to prepare.

Serves 8

Ingredients

3 large onions, roughly chopped
4-5 garlic cloves, minced
1-2 tablespoons olive oil
1 teaspoon curry powder or to taste
1-2 teaspoons cumin or to taste
1 large eggplant, peeled and chopped into 1/2 pieces
2 (15-ounce) cans chickpeas, drained
2 (14-ounce) cans peeled tomatoes, drained
1 can vegetarian chili (Health Valley and Amy's make good ones)
1 large handful chopped frest cilantro (about 1/2 cup)

Directions

Saute the onions and garlic with the oil, curry powder, and cumin in large pot until the onions are soft or translucent, approximately 5 minutes.

Add the eggplant, and saute for 5 minutes longer, until lightly browned and softened.  Sometimes the eggplant will absorb a lot of oil, so you might need to add more to prevent sticking.

Add the chickpeas, tomatoes, and chili.

Simmer for 20 to 30 minutes.  It will get watery; reduce to a thick, stewy chana masala.

Add more spices to taste.

Stir in the chopped cilantro and serve.

Source: Alicia Silverstone: The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet