Eggplant Tomato and Chickpea Curry with Chickpea Rice Flatbread Gluten Free recipes

Ingredients

• 2 teaspoons olive or coconut oil
• 1 medium sized white or yellow onion, diced (about 1½ cups)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ¼ teaspoon garam masala
• ½ teaspoon salt (or to taste)
• 1 medium eggplant, cut into 1-inch cubes (about 7-8 cups, or 1 - 1¼ pounds)
• 3 cups beefsteak or Roma tomatoes, cut into ¾-inch cubes (about 3 cups, or 1 pound--alternately, you can use 2 cans of diced tomatoes, draining some of the liquid beforehand)
• 1½ cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
• 2 cups low-sodium vegetable broth
• ½ cup loosely packed, chopped parsley or cilantro leaves (for topping)
• 1 cup chickpea flour (besan)
• 1 cup brown rice flour
• 1 teaspoon salt
• ½ teaspoon cumin
• 2 cups warm water
• ¼ cup parsley, finely chopped
• olive oil

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