Eggplant, Tofu and Chickpea Curry | RICARDO

Ingredients

• 1 medium eggplant, about 1 lb (454 g), diced
• 1/4 cup (60 ml) olive oil
• 3/4 lb (340 g) firm or extra-firm tofu, patted dry and diced
• 2 garlic cloves, chopped
• 3 tbsp (45 ml) molasses
• 2 tbsp (30 ml) tomato paste
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 cups (500 ml) vegetable broth or water
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• Fresh cilantro leaves, to taste
• Lemon or lime wedges, to taste