Summer veggies added to a flavor bursting chana masala will leave you happy and full. Eggplant and zucchini are sauteed along with onion, ginger and a spicy pepper in masala spices with a rich, homemade tomato sauce.
Prepare the eggplant and the zucchini by tossing with the kosher salt in a colander. Let the vegetables sit in the sink for 30 minutes. Using a cloth or a paper towel, remove the salt from the zucchini and eggplant.
Heat a large cast iron skillet over medium-low heat and add the coconut oil. Once the oil is hot, stir in the cumin seeds. Stir constantly until fragrant, being careful not to let the seeds burn.
Increase the heat to medium and add the chopped onion, ginger, and chili pepper to the skillet. Saute until the onion is translucent, 5-7 minutes. Stir in the garam masala, coriander, turmeric, cayenne pepper, and salt and let the spices toast and become fragrant. Add the zucchini and the eggplant to the skillet and stir, distributing the spices among the vegetables.
Add the simple tomato sauce and the drained chickpeas, stirring to combine. Cover the skillet and let simmer for 20 minutes, stirring occasionally.
To serve, divide the masala vegetables among 4 wide bowls and top with fresh cilantro, lemon wedges, and sriracha if preferred. Enjoy with brown rice.
Tossing the eggplant and the zucchini with kosher salt helps to remove the bitterness from the eggplant and to stop the zucchini from becoming mushy while cooking.