3/4 lb (340 g) firm or extra-firm tofu, patted dry and diced
2 garlic cloves, chopped
3 tbsp (45 ml) molasses or
2 tbsp (30 ml) pomegranate molasses
In a large pot over medium-high heat, brown the eggplant in 3 tbsp (45 ml) of the oil. Season with salt and pepper. Transfer to a plate.
In the same pot, brown the tofu in the remaining oil. Add the garlic and cook for 1 minute. Add the molasses, tomato paste and spices. Coat the tofu thoroughly. Add the broth. Season with salt and pepper. Bring to a boil and simmer over high heat for 5 minutes.
Add the chickpeas and eggplant. Simmer over low heat for 2 minutes. Remove from the heat and let rest for 5 minutes.
Spoon the curry into bowls. Garnish with cilantro leaves and lemon or lime wedges. Serve with pita bread or basmati rice.
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