Food and Wine's Roasted Chickpeas with Eggplant and Spinach

This was a flavorful, not to mention healthy, meal.

2 large garlic cloves, minced
salt, divided
2 t Madras curry powder
1/4 cup ghee
1 medium white eggplant, diced
1 onion, very thinly sliced
2 cups cooked chickpeas
1/4 cup finely julienned fresh ginger
freshly ground black pepper to taste
One 6 oz bag baby spinach
naan and plain yogurt

Preheat the oven to 425°.

In a large bowl, mash the garlic to a paste with salt. Mix the paste with the curry powder and ghee. Add the eggplant, onion, chickpeas and ginger; season to taste with salt and pepper and mix well.http://media-files.gather.com/images/d693/d977/d745/d224/d96/f3/full.jpg
Spread the vegetables in an even layer on a baking sheet and roast for about 30 minutes, stirring once or twice, til the eggplant and onion are tender. Stir in the spinach and roast just til wilted, another couple minutes.
I served the dish with naan and yogurt.http://media-files.gather.com/images/d692/d977/d745/d224/d96/f3/full.jpg

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