Moroccan Eggplant and Chickpeas
photo by Monzeeki
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 large onion, cut in half and sliced thin
- 5 medium garlic cloves, pressed
- 1 medium red bell pepper, cut in 1 inch squares
- 1 medium eggplant, cut into 1 inch pieces
- 1 pinch red pepper flakes
- 2 teaspoons turmeric
- 1⁄2 teaspoon garam masala
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can lentils, drained
- 1⁄2 cup tomato sauce
- 1 1⁄4 cups tbsps vegetable broth
- 1 tablespoon vegetable broth
- 1⁄2 cup raisins
- 1 tablespoon chopped fresh cilantro
- salt and black pepper
directions
- Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
- Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
- Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
- Add garbanzo beans, lentils, red chili flakes, and raisins.
- Simmer for another 5 minutes.
- Season with salt and pepper.
- Serve sprinkled with chopped cilantro.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.