Moroccan Eggplant With Garbanzo Beans
photo by Cookin-jo
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon vegetable broth
- 1 large onion, sliced thin
- 5 garlic cloves, pressed
- 1 medium red bell pepper, cut in 1-inch squares
- 1 medium eggplant, cubed
- 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 vegetable broth
- 1⁄2 cup raisins
- salt and pepper
- 1 tablespoon cilantro, chopped
directions
- Heat 1 TBS broth in a 10-12 inch skillet. 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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Reviews
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We found this to be very tasty! I did make a few alterations - First, I sautéed the onion, then other veggies, in olive oil rather than the suggested vegetable broth. I didn’t have tomato sauce, so finely diced 1/2 of a tomato and threw in a few Ts of red pepper paste (which I think really adds to the flavor). I had no lentils, but found the recipe perfectly hearty without them. I also didn’t want it too soupy, so used only a 1/2 C of broth. My husband isn’t a fan of sweet with savory, so I reserved the raisins to just sprinkle on my own serving at the table. We served this with fresh-made flatbread and Mountain High Whole Milk yogurt and really loved it! Thank you for the recipe! I’ll be making it again!
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TL;DR: If you're planning on making this, I recommend finding a different recipe for this dish. This recipe is good in concept... but in reality it is hilariously underseasoned. I cannot comprehend in which world someone would find this dish anything other than flavourless when made according to the listed ingredient ratios. I was dubious about the ratios to begin with, so I started with about 400% the amount of garam masala (2 tsp.) and 1/4 cup extra tomato sauce. As I cooked, and taste-tested throughout, I kept finding it lacking and adding more of the flavourful ingredients. By the time it was done cooking, I had added a total of 3 tsp. garam masala, 2 extra cloves of garlic (total of 7), and an extra 1/4 cup of raisins (total of 3/4 cup), plus 6 pinches of salt and a good amount of fresh ground pepper. After all that, it was pretty good. It still was not very exciting flavour-wise, but it made for a satisfying meal. If I were to make it again, I would completely rethink the ingredient ratios from the start, and possibly even omit either the lentils or chickpeas entirely in order to better concentrate the seasoning.
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