Roasted Eggplant Curry with Chickpeas

Indulge in comforting Roasted Eggplant Curry with Chickpeas, a rich-flavored meal perfect for easy dinners or lunches. Roast eggplant for complex flavors, sauté with onions and spices, add tomatoes, coconut milk, and chickpeas. Serve over rice with cilantro. Meal prep friendly and budget-friendly. No need to peel the eggplant before roasting. It freezes well. Add a splash of water to de-glaze the pan if needed, and you can customize the spice level. Serve with vegan naan or roti. Enjoy this late-summer dish with different eggplant varieties. Can use cannellini beans, black beans, baked tofu, pan-fried tempeh, or seitan chicken instead of chickpeas. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.