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Recipe for :

Spicy Chickpea Curry

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

You will also find details of Faith's book at the site where you can also order your copy.

"India: An Indian feast that is spicy, easy and delicious!"


1 medium eggplant, washed and cut into ½ inch cubes
2 cups tomatoes, chopped
10 ounces of spinach, chopped (fresh or frozen)
2 x 15-ounce cans of chick peas, drained
6 Tablespoons butter
1 teaspoon curry
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons fresh cilantro, chopped (optional)

  • Melt 4 Tablespoons butter in a large skillet. When the butter is melted, add the eggplant. Place lid on the skillet and cook for 5 minutes, stirring occasionally.
  • Add the chopped tomatoes and last 2 Tablespoons of butter. Place lid on skillet and cook for 15 minutes.
  • Combine remaining ingredients: spinach, chick peas, cumin, coriander, turmeric, cayenne pepper, black pepper and salt. Cook for 10 minutes.
  • Garnish with chopped cilantro. Place in bowl and serve. Can be eaten warm or cold.